Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
东南亚食品发酵前景：来自热带发酵和生物技术网络在亚洲食品伊拉斯谟+项目结束时的主题
期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2018.02278
Waché, Yves; Do, Thuy-Le; Do, Thi-Bao-Hoa; Do, Thi-Yen; Haure, Maxime; Ho, Phu-Ha; Kumar Anal, Anil; Le, Van-Viet-Man; Li, Wen-Jun; Licandro, Hélène; Lorn, Da; Ly-Chatain, Mai-Huong; Ly, Sokny; Mahakarnchanakul, Warapa; Mai, Dinh-Vuong; Mith, Hasika; Nguyen, Dzung-Hoang; Nguyen, Thi-Kim-Chi; Nguyen, Thi-Minh-Tu; Nguyen, Thi-Thanh-Thuy; Nguyen, Thi-Viet-Anh; Pham, Hai-Vu; Pham, Tuan-Anh; Phan, Thanh-Tam; Tan, Reasmey; Tien, Tien-Nam; Tran, Thierry; Try, Sophal; Phi, Quyet-Tien; Valentin, Dominique; Vo-Van, Quoc-Bao; Vongkamjan, Kitiya; Vu, Duc-Chien; Vu, Nguyen-Thanh; Chu-Ky, Son
