OLODU, B. A.; ENABULELE, S. A. The Microbial Revolution in Gastronomy: Industrial Microbiology’s Role in Fermented and Functional Foods. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 4, n. 2, p. 165–183, 2026. DOI: 10.58625/jfng-3072. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/3072. Acesso em: 9 feb. 2026.