Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
Chuanjie Gong(Sichuan University), Yuanlong Chi(Sichuan University), Yuanping Lv(Sichuan University), Joseph J. Richardson(Sichuan University), Qiang He(Sichuan University), Blaise L. Tardy(Khalifa University of Science and Technology), Yunxiang He(Sichuan University), Qisheng Zhang(Nanjing Forestry University), Rong Hu(Wuhan University of Technology), Tang Yao, Junling Guo(University of British Columbia)
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