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How lactic acid bacteria can improve organoleptic propertie..:
Harle, Olivier
;
Falentin, Hélène
;
Niay, Jérôme
...
hal-02737970. , 2020
Link:
https://hal.inrae.fr/hal-02737970
RT Journal T1
How lactic acid bacteria can improve organoleptic properties of plant-based food through fermentation ?
UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-02737970v1&Exemplar=1&LAN=DE A1 Harle, Olivier A1 Falentin, Hélène A1 Niay, Jérôme A1 Valence-Bertel, Florence A1 Guédon, Eric A1 Courselaud, Céline A1 Chuat, Victoria A1 Maillard, Marie-Bernadette A1 Deutsch, Stéphanie-Marie A1 Thierry, Anne PB HAL CCSD YR 2020 K1 fermentation K1 protéine végétale K1 soja K1 bactérie lactique K1 propriété organoleptique K1 [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition JF hal-02737970 LK http://dx.doi.org/https://hal.inrae.fr/hal-02737970 DO https://hal.inrae.fr/hal-02737970 SF ELIB - SuUB Bremen
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