Open AccessThe Roles of Fermentation Technologies in Mulberry Foods Processing: Application and Outlooks
Author(s) -
Yonggen Zou
Publication year - 2015
Publication title -
medicinal chemistry
Language(s) - English
Resource type - Journals
ISSN - 2161-0444
DOI - 10.4172/2161-0444.1000e107
Subject(s) - wine , fermentation , food science , lactic acid , microbiology and biotechnology , biology , fermentation in food processing , business , bacteria , genetics