Bioactive Compounds from Microbes
Microorganisms have had a long and surprising history. They were “invisible” until invention of microscope in the 17th century. Until that date, although they were extensively (but inconsciously) employed in food preservation, beer and wine fermentation, cheese, vinegar, yogurt and bread making, as...
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| 主要な著者: | , , |
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| フォーマット: | Online |
| 言語: | 英語 |
| 出版事項: |
Frontiers Media SA
2021
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| 主題: | |
| オンライン･アクセス: | 23489 |
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