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 m...

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Bibliographic Details
Main Author: Katharina Riedel (auth)
Other Authors: Enrica Pessione (auth), Roberto Mazzoli (auth)
Format: Electronic Book Chapter
Language:English
Published: Frontiers Media SA 2017
Series:Frontiers Research Topics
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