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

doi:10.11882/j.issn.0254-5071.2025.06.002

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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Received	Revised
2025-01-21	2025-03-18
Issue Date
2025-07-29

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