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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.
Boukid, Fatma; Hassoun, Abdo; Zouari, Ahmed; Tülbek, Mehmet Çaglar; Mefleh, Marina; Aït-Kaddour, Abderrahmane; Castellari, Massimo.
Afiliación
  • Boukid F; ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, Ireland.
  • Hassoun A; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, France.
  • Zouari A; Sustainable AgriFoodtech Innovation & Research (SAFIR), F-62000 Arras, France.
  • Tülbek MÇ; LRGP, UMR 7274 CNRS-Université de Lorraine, 2 Avenue de La Forêt de Haye TSA, 40602, F-54518 VANDŒUVRE, France.
  • Mefleh M; Saskatchewan Food Industry Development Centre, Saskatoon, SK S7M 5V1, Canada.
  • Aït-Kaddour A; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy.
  • Castellari M; Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, F-63370 Lempdes, France.
Foods ; 12(5)2023 Feb 27.
Article en En | MEDLINE | ID: mdl-36900522
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Irlanda
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Irlanda