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From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation.

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Bibliographic Details
Title: From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation.
Authors: Bustos, Ana Yanina1,2,3,4, Varzakas, Theodoros2,5, t.varzakas@uop.gr
Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5510, 35p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app16115510