From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.
- DOI
- 10.3390/foods14244240
- Published
- 2025 Dec 10
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14244240,
title = {From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.},
author = {Muhammed YMR and Minervini F and Cavoski I},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14244240},
url = {https://doi.org/10.3390/foods14244240}
}RIS
TY - JOUR TI - From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. AU - Muhammed YMR AU - Minervini F AU - Cavoski I PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14244240 UR - https://doi.org/10.3390/foods14244240 ER -
APA
YMR, M., F, M., & I, C. (2025). From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14244240
Source records
- pubmed · retrieved 2026-09-27T12:04:42.106Z
- europe-pmc · retrieved 2026-09-27T12:04:42.119Z
- doaj · retrieved 2026-09-27T12:04:42.110Z