Work

Microbe–microbe interactions in mixed culture food fermentations

Year: 2012

Type: review

Source: Current Opinion in Biotechnology

DOI: 10.1016/j.copbio.2012.11.007

Authors: Eddy J Smid, Christophe Lacroix

Institutions: Wageningen University & Research, ETH Zurich, Institute of Food, Nutrition, and Health

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W1985509980

FWCI: 1.437

Cites: 51

Cited by: 352

Related to: 10