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Annual Review of Food Science and Technology|December 18, 2023
Solid-State Fermented Plant Foods as New Protein SourcesTessa S Canoy, Emma Schack Wiedenbein, Wender L P Bredie, et al.Microbiology Resource Announcements|June 20, 2023
Complete and Draft Genome Sequences of 52 Bacillus and Priestia Strains Isolated from West African Fermentations and 26 Reference Strains from a Public Culture CollectionEmma Schack Wiedenbein, Tessa Suzanne Canoy, Yan Hui, et al.Pageof 1