Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II - Details

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[ 1 ] [Lv, X.]College of Biological Science and Technology, Fuzhou University, Fuzhou, China
[ 2 ] [Liu, J.]College of Food Science and Engineering, Central South University Forestry and Technology, Changsha, China
[ 3 ] [Zhang, C.]Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
[ 4 ] [Tran, V.-T.]Department of Microbiology, University of Science, Vietnam National University, Hanoi, Viet Nam
[ 5 ] [Tran, V.-T.]National Key Laboratory of Enzyme and Protein Technology, University of Science, Vietnam National University, Hanoi, Viet Nam
[ 6 ] [Han, K.-H.]Department of Pharmaceutical Engineering, Woosuk University, Wanju, South Korea
[ 7 ] [Chen, W.]Department of Molecular Microbiology and Genetics, Georg-August-Universität Göttingen, Göttingen, Germany

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ISSN： 1664-302X

Year： 2022

Volume： 13

Language： English

5 . 2

JCR@2022

4 . 0 0 0

JCR@2023

ESI HC Threshold：56

JCR Journal Grade：2

CAS Journal Grade：2

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 2

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