Editorial: Biotechnological applications of microbial strains from fermented foods

Analía Graciela Abraham, Feng-Li Zhang, Joaquín Bautista-Gallego

Open source

DOI: 10.3389/fmicb.2026.1953349
Published: 2026-08-25
Container: Frontiers in Microbiology
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2026.1953349,
  title = {Editorial: Biotechnological applications of microbial strains from fermented foods},
  author = {Analía Graciela Abraham and Feng-Li Zhang and Joaquín Bautista-Gallego},
  year = {2026},
  journal = {Frontiers in Microbiology},
  doi = {10.3389/fmicb.2026.1953349},
  url = {https://doi.org/10.3389/fmicb.2026.1953349}
}

RIS

TY  - JOUR
TI  - Editorial: Biotechnological applications of microbial strains from fermented foods
AU  - Analía Graciela Abraham
AU  - Feng-Li Zhang
AU  - Joaquín Bautista-Gallego
PY  - 2026
JO  - Frontiers in Microbiology
DO  - 10.3389/fmicb.2026.1953349
UR  - https://doi.org/10.3389/fmicb.2026.1953349
ER  -

APA

Abraham, A. G., Zhang, F., & Bautista-Gallego, J. (2026). Editorial: Biotechnological applications of microbial strains from fermented foods. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2026.1953349

Source records

crossref · retrieved 2026-09-25T14:03:42.138Z