Transition from fermentation to precision fermentation: Role in sustainable food system
Fermentation has been used for centuries to preserve foods and enhance their sensory, nutritional, medicinal, and commercial qualities, as demonstrated by products such as bread, beer, yogurt, and cheese. Since the 1970s, advances in genetic engineering, together with recent developments in syntheti...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-06-01
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| coleção: | Biotechnology Reports |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2215017X26000081 |
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