MICROBIAL FERMENTATION FOR SUSTAINABLE FOOD PRODUCTION: ENGINEERED MICROORGANISMS FOR ALTERNATIVE PROTEINS AND FOOD INGREDIENTS. Quantum Journal of Engineering, Science and Technology, [S. l.], v. 5, n. 4, p. 162–173, 2024. Disponível em: https://qjoest.com/index.php/qjoest/article/view/185. Acesso em: 22 may. 2026.