Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
- Authors
- Ranjana SharmaPrakrati GargPradeep KumarShashi Kant BhatiaSaurabh Kulshrestha
- Journal
- Fermentation
In The Last Decade
doi.org/10.3390/fermentation6040106 →Countries where authors are citing Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
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About Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
This paper, published in 2020, received 466 indexed citations . Written by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha covering the research area of Molecular Biology and Food Science. It is primarily cited by scholars working on Food Science (267 citations), Molecular Biology (169 citations) and Nutrition and Dietetics (127 citations). Published in Fermentation.
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This paper is also available at doi.org/10.3390/fermentation6040106.