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Fermented butter aroma for plant-based applications.
Gu, Liuyan; Tadesse, Belay Tilahun; Zhao, Shuangqing; Holck, Jesper; Zhao, Ge; Solem, Christian.
Afiliación
  • Gu L; National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Tadesse BT; National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Zhao S; National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Holck J; Protein Chemistry and Enzyme Technology Section, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Zhao G; National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
  • Solem C; National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
FEMS Microbiol Lett ; 369(1)2022 11 11.
Article en En | MEDLINE | ID: mdl-36331038
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso / Lactococcus lactis Idioma: En Revista: FEMS Microbiol Lett Año: 2022 Tipo del documento: Article País de afiliación: Dinamarca
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Queso / Lactococcus lactis Idioma: En Revista: FEMS Microbiol Lett Año: 2022 Tipo del documento: Article País de afiliación: Dinamarca