mark eppinger
Department of Molecular Microbiology and Immunology, College of Sciences, University of Texas at San Antonio
San Antonio, United States
Review Editor
Food Microbiology
Department of Molecular Microbiology and Immunology, College of Sciences, University of Texas at San Antonio
San Antonio, United States
Review Editor
Food Microbiology
Department of Cell Engineering and Biocatalysis, Institute of Biotechnology, National Autonomous University of Mexico
Cuernavaca, Mexico
Review Editor
Food Microbiology
Ludwig Maximilian University of Munich
Munich, Germany
Review Editor
Food Microbiology
University of Rovira i Virgili
Tarragona, Spain
Review Editor
Food Microbiology
University of Sonora
Hermosillo, Mexico
Review Editor
Food Microbiology
CONICET Centro de Referencia para Lactobacilos (CERELA)
San Miguel de Tucuman, Argentina
Review Editor
Food Microbiology
Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima)
Tromsø, Norway
Review Editor
Food Microbiology
Nanjing University of Information Science and Technology
Nanjing, China
Review Editor
Food Microbiology
Beijing Technology and Business University
Beijing, China
Review Editor
Food Microbiology
Fuzhou University
Fuzhou, China
Review Editor
Food Microbiology
Shaanxi University of Science and Technology
Xi'an, China
Review Editor
Food Microbiology
Kentville Research and Development Centre, Agriculture and Agri-Food Canada (AAFC)
Kentville, Canada
Review Editor
Food Microbiology
Oak Ridge Institute for Science and Education (ORISE)
Oak Ridge, United States
Review Editor
Food Microbiology
School of Food science, Fujian Agriculture and Forestry University
Fuzhou, China
Review Editor
Food Microbiology
Institute of Sciences of Food Production, National Research Council (CNR)
Bari, Italy
Review Editor
Food Microbiology
Jiangnan University
Wuxi, China
Review Editor
Food Microbiology