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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2019
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| Materias: | |
| 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 |