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In the latest issue of Food & Function: Assessing the diversity and functional profile of the “microbial proteome” in fermented foods. #OpenAccess from Ayesha Awan, Manuel Kleiner et al ‪ @manuelkleiner.bsky.social Read now: pubs.rsc.org/en/content/a...
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Fermented foods are staples in diets worldwide and are known for their health benefits. Microorganisms are the key to fermented food production as they convert raw substrates into digestible, nutritio...
Assessing the diversity and functional profile of the “microbial proteome” in fermented foods
Food & Function