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Production of a Cheese-Like Aroma via Fermentation of Plant..:
Wagner, Tim
;
Pfeifle, Helena
;
Hildebrand, Gabriel
.
Journal of Agricultural and Food Chemistry. 72 (2024) 12 - p. 6544-6553 , 2024
Link:
https://doi.org/10.1021/acs.jafc.4c00219
RT Journal T1 <Title>Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.4c00219&Exemplar=1&LAN=DE A1 Wagner, Tim A1 Pfeifle, Helena A1 Hildebrand, Gabriel A1 Zhang, Yanyan PB American Chemical Society (ACS) YR 2024 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 72 IS 12 SP 6544 OP 6553 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.4c00219 DO https://doi.org/10.1021/acs.jafc.4c00219 SF ELIB - SuUB Bremen
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