Bioactive Compounds from Microbes
Microorganisms have had a long and surprising history. They were “invisible” until invention of microscope in the 17th century. Until that date, although they were extensively (but inconsciously) employed in food preservation, beer and wine fermentation, cheese, vinegar, yogurt and bread making, as...
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| Superior document: | Frontiers Research Topics |
|---|---|
| : | |
| Year of Publication: | 2017 |
| Language: | English |
| Series: | Frontiers Research Topics
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| Physical Description: | 1 electronic resource (142 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |