Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the nex...

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Detalles Bibliográficos
Autores principales: Tangyu, Muzi, Muller, Jeroen, Bolten, Christoph J., Wittmann, Christoph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Mini-Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6867983/
https://www.ncbi.nlm.nih.gov/pubmed/31686143
http://dx.doi.org/10.1007/s00253-019-10175-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6867983/
https://www.ncbi.nlm.nih.gov/pubmed/31686143
http://dx.doi.org/10.1007/s00253-019-10175-9

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