Research Progress on the Composition of Bacteriophages and the Effects on Quality Formation in Fermented Foods
Fermented foods, whose components are transformed through a controlled microbial fermentation process, are an important part of people's daily diets due to their pleasurable flavors and probiotic-rich properties. However, the microbial composition of fermented foods is highly complex. Studies f...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070022 |
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