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Viruses in fermented foods: are they good or bad? Two sides of the same coin
The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bact...
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| Publicado no: | Food Microbiol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier Ltd.
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7992106/ https://ncbi.nlm.nih.gov/pubmed/33875222 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fm.2021.103794 |
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