Health-directed starter cultures for fermented foods: translating multi-omics into functional design.
- DOI
- 10.1016/j.copbio.2026.103552
- Published
- 2026 Aug
- Container
- Current opinion in biotechnology
- Publisher
- Not recorded
- Open access
- no
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.copbio.2026.103552,
title = {Health-directed starter cultures for fermented foods: translating multi-omics into functional design.},
author = {Moon JS and Bang WY and Lee J and Pyeon GN and Han NS},
year = {2026},
journal = {Current opinion in biotechnology},
doi = {10.1016/j.copbio.2026.103552},
url = {https://doi.org/10.1016/j.copbio.2026.103552}
}RIS
TY - JOUR TI - Health-directed starter cultures for fermented foods: translating multi-omics into functional design. AU - Moon JS AU - Bang WY AU - Lee J AU - Pyeon GN AU - Han NS PY - 2026 JO - Current opinion in biotechnology DO - 10.1016/j.copbio.2026.103552 UR - https://doi.org/10.1016/j.copbio.2026.103552 ER -
APA
JS, M., WY, B., J, L., GN, P., & NS, H. (2026). Health-directed starter cultures for fermented foods: translating multi-omics into functional design.. Current opinion in biotechnology. https://doi.org/10.1016/j.copbio.2026.103552
Source records
- pubmed · retrieved 2026-09-25T17:39:49.085Z
- europe-pmc · retrieved 2026-09-25T17:39:49.112Z