Recent Advances in Microbial Fermentation in Foods and Beverages

The interest in food microbial fermentation has progressively increased in recent decades. This Special Issue collected original research and review articles dealing with the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative f...

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Bibliographic Details
Published in:	Fermentation
Main Authors:	Massimo Iorizzo, Gianluca Paventi
Format:	Article
Language:	English
Published:	MDPI AG 2025-10-01
Subjects:	alcoholic beverages probiotics functional foods
Online Access:	https://www.mdpi.com/2311-5637/11/10/583

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