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Peer-reviewedCC BY 4.0Frontiers in Microbiology

Editorial: Innovation fermentation empowers the new development of future functional foods

  • Hulya Cakmak1
  • Tomás García-Cayuela2
  • Shiqi Li3
  • Jianping Wei4
4 affiliations
  1. 1Faculty of Tourism, Department of Tourism and Gastronomy Management Programs, Izmir Katip Celebi University
  2. 2Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias
  3. 3College of Food Science and Engineering, Northwest A&F University
  4. 4College of Food Science and Technology, Northwest University
Open at sourcePDFDOICite

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Cite

BibTeXRIS
BibTeX
@article{cakmak2026editorial,
  title = {{Editorial: Innovation fermentation empowers the new development of future functional foods}},
  author = {Hulya Cakmak and Tomás García-Cayuela and Shiqi Li and Jianping Wei},
  journal = {Frontiers in Microbiology},
  year = {2026},
  month = oct,
  doi = {10.3389/fmicb.2026.2002785},
  url = {https://www.frontiersin.org/articles/10.3389/fmicb.2026.2002785/full},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Editorial: Innovation fermentation empowers the new development of future functional foods
AU  - Hulya Cakmak
AU  - Tomás García-Cayuela
AU  - Shiqi Li
AU  - Jianping Wei
PY  - 2026
DA  - 2026/10/07
JO  - Frontiers in Microbiology
DO  - 10.3389/fmicb.2026.2002785
UR  - https://www.frontiersin.org/articles/10.3389/fmicb.2026.2002785/full
SN  - 1664-302X
ER  -