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1 Ergebnisse
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The potentials and challenges of using fermentation to impr..:
Hosam Elhalis
;
Xin Yi See
;
Raffael Osen
..
https://www.frontiersin.org/articles/10.3389/fmicb.2023.1267227/full. , 2023
Link:
https://doi.org/10.3389/fmicb.2023.1267227
RT Journal T1 <Title>The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5689ec3f19514a8c9f8aecf5d35f1e03&Exemplar=1&LAN=DE A1 Hosam Elhalis A1 Xin Yi See A1 Raffael Osen A1 Xin Hui Chin A1 Yvonne Chow PB Frontiers Media S.A. YR 2023 K1 meat alternatives K1 novel foods K1 sustainable foods K1 consumer acceptance K1 functional starter cultures K1 Microbiology K1 QR1-502 JF https://www.frontiersin.org/articles/10.3389/fmicb.2023.1267227/full LK http://dx.doi.org/https://doi.org/10.3389/fmicb.2023.1267227 DO https://doi.org/10.3389/fmicb.2023.1267227 SF ELIB - SuUB Bremen
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