Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives-Reference-Cited by-同舟云学术

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

Published:2023-06 Issue: Volume:112 Page:104243
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Huang Wenkang,Dong Anran,Pham Huong Thi,Zhou Caitlin,Huo Zhaotong,Wätjen Anders Peter,Prakash Sangeeta,Bang-Berthelsen Claus Heiner,Turner Mark S.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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