From traditional fermented foods to health-focused foods: new opportunities in functional microorganism

BAN Shidong, ZHANG Jianxing, ZONG Chunyang, WANG Xiaodan, ZHANG Zhimin, DOU Shaohua, LIANG Liang, CHEN Yiyuan, CHEN Fei

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 8-13.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 8-13. DOI: 10.11882/j.issn.0254-5071.2025.06.002

From traditional fermented foods to health-focused foods: new opportunities in functional microorganism

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 8-13 https://doi.org/10.11882/j.issn.0254-5071.2025.06.002

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