Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods

Research output: Contribution to journal › Editorial › Research › peer-review

Standard

Editorial : Microbial fermentation for improved sensory properties and functionality of sustainable foods. / Verni, Michela; Holt, Sylvester; Rizzello, Carlo Giuseppe.

In: Frontiers in Microbiology, Vol. 15, 1387745, 2024.

Research output: Contribution to journal › Editorial › Research › peer-review

Harvard

Verni, M, Holt, S & Rizzello, CG 2024, 'Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods', Frontiers in Microbiology, vol. 15, 1387745. https://doi.org/10.3389/fmicb.2024.1387745

APA

Verni, M., Holt, S., & Rizzello, C. G. (2024). Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods. Frontiers in Microbiology, 15, [1387745]. https://doi.org/10.3389/fmicb.2024.1387745

Vancouver

Verni M, Holt S, Rizzello CG. Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods. Frontiers in Microbiology. 2024;15. 1387745. https://doi.org/10.3389/fmicb.2024.1387745

Author

Verni, Michela ; Holt, Sylvester ; Rizzello, Carlo Giuseppe. / Editorial : Microbial fermentation for improved sensory properties and functionality of sustainable foods. In: Frontiers in Microbiology. 2024 ; Vol. 15.

Bibtex

@article{e1ee9d4666294811b9034a15b52ee922,
title = "Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods",
keywords = "fermentation, microbial fermentation, microbial flavor, nutrition sustainable food, plant-based, yeasts",
author = "Michela Verni and Sylvester Holt and Rizzello, {Carlo Giuseppe}",
year = "2024",
doi = "10.3389/fmicb.2024.1387745",
language = "English",
volume = "15",
journal = "Frontiers in Microbiology",
issn = "1664-302X",
publisher = "Frontiers Media S.A.",

}

RIS

TY - JOUR

T1 - Editorial

T2 - Microbial fermentation for improved sensory properties and functionality of sustainable foods

AU - Verni, Michela

AU - Holt, Sylvester

AU - Rizzello, Carlo Giuseppe

PY - 2024

Y1 - 2024

KW - fermentation

KW - microbial fermentation

KW - microbial flavor

KW - nutrition sustainable food

KW - plant-based

KW - yeasts

U2 - 10.3389/fmicb.2024.1387745

DO - 10.3389/fmicb.2024.1387745

M3 - Editorial

AN - SCOPUS:85188046487

VL - 15

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

SN - 1664-302X

M1 - 1387745

ER -

ID: 386377531