Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by...

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Detalles Bibliográficos
Autores principales: Harper, Aimee R., Dobson, Renwick C.J., Morris, Vanessa K., Moggré, Gert‐Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Thematic Issue on Microbial Biotechnology for Food Production
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049613/
https://www.ncbi.nlm.nih.gov/pubmed/35393728
http://dx.doi.org/10.1111/1751-7915.14008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049613/
https://www.ncbi.nlm.nih.gov/pubmed/35393728
http://dx.doi.org/10.1111/1751-7915.14008

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