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Flavour by design: food-grade lactic acid bacteria improve ..:

Tangyu, Muzi ; Fritz, Michel ; Tan, Jan Patrick...
https://static-content.springer.com/esm/art%3A10.1186%2Fs12934-023-02147-6/MediaObjects/12934_2023_2147_MOESM1_ESM.xlsx. , 2023

Link: http://nbn-resolving.org/urn:nbn:de:bsz:291--ds-402825

RT Journal
T1 <Title>Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftscidok:oai:publikationen.sulb.uni-saarland.de:20.500.11880_36195&Exemplar=1&LAN=DE
				
A1 Tangyu, Muzi
A1 Fritz, Michel
A1 Tan, Jan Patrick
A1 Ye, Lijuan
A1 Bolten, Christoph J
A1 Bogicevic, Biljana
A1 Wittmann, Christoph
PB Saarländische Universitäts- und Landesbibliothek
YR 2023
K1 ddc:500
K1 Lactic acid bacteria
K1 Fermentation
K1 Flavour
K1 Of-favour
K1 Legumes
K1 Plant-based milk
K1 Oat milk
K1 Sunfower seed milk
K1 Pea milk
K1 Faba milk
K1 GC‒MS
K1 Volatiles
K1 Odour activity
JF https://static-content.springer.com/esm/art%3A10.1186%2Fs12934-023-02147-6/MediaObjects/12934_2023_2147_MOESM1_ESM.xlsx
LK http://nbn-resolving.org/urn:nbn:de:bsz:291--ds-402825
DO http://nbn-resolving.org/urn:nbn:de:bsz:291--ds-402825
SF ELIB - SuUB Bremen

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