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MICROBIOLOGY OF ORIENTAL FERMENTED FOODS

1983/10/01 by C. W. Hesseltine · 165 citations
Agricultural and Biological Sciences · Medicine · Nursing · #2019-20 coronavirus outbreak #Betacoronavirus #Biology #Coronavirus #Coronavirus Infections #Coronavirus disease 2019 (COVID-19) #Disease #Food Industry and Aquatic Biology #Food composition and properties #Infectious disease (medical specialty) #Internal medicine #Medicine #Microbiology #Middle East respiratory syndrome coronavirus #Outbreak #Pathology #Probiotics and Fermented Foods #Respiratory system #Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) #Virology

paper · doi:10.1146/annurev.mi.37.100183.003043

published in Annual Review of Microbiology 37(1), 575-601 (Annual Reviews)

openalex publication_date 1983/10/01 · openalex created_date 2016/06/24 · openalex updated_date 2026/07/28

Abstract

Human coronavirus (HCoV) infection causes respiratory diseases with mild to severe outcomes. In the last 15 years, we have witnessed the emergence of two zoonotic, highly pathogenic HCoVs: severe acute respiratory syndrome coronavirus (SARS-CoV) and ...Read More

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