Microbiological Safety and Quality of Fermented Products

Xiaoyan Liu; Jinghao Ma; Guangsen Fan

doi:10.3390/foods12112204

Microbiological Safety and Quality of Fermented Products

Foods. 2023 May 31;12(11):2204. doi: 10.3390/foods12112204.

Authors

Xiaoyan Liu¹, Jinghao Ma¹, Guangsen Fan¹

Affiliation

¹ Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Abstract

Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...].

Publication types

Editorial

Grants and funding

This research was supported by the fund of the Research Foundation for Youth Scholars of Beijing Technology and Business University (Grant No. QNJJ2021-07), the fund of the Cultivation Project of Double First-Class Disciplines of Food Science and Engineering of Beijing Technology and Business University (Grant No. BTBUYXTD202208 and BTBUYXTD202213), and the fund of the China Tobacco Hunan Industrial Co., Ltd. (KY2019JC0032).