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Journal ArticleOPEN ACCESS

Fermentation for future food systems

  • Teng T
  • Chin Y
  • Chai K
  • et al.
EMBO reports (2021) 22(5)
DOI: 10.15252/embr.202152680
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Abstract

Modern biotechnology holds great potential for expanding the scope of fermentation to create novel foods and improve the sustainability of food production.

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Teng, T. S., Chin, Y. L., Chai, K. F., & Chen, W. N. (2021). Fermentation for future food systems. EMBO Reports, 22(5). https://doi.org/10.15252/embr.202152680

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