Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products

A. Kyrylenko, C. Suthicharnbuncha, S. Jacobs, Herwig Bachmann, E.J. Smid, M.H.J. Wells-Bennik

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationFoodMicro 2022 Abstract Book
Subtitle of host publicationNext Generation Challenges in Food Microbiology
Pages12-12
Publication statusPublished - 2022
EventFoodMicro 2022 - 27th International ICFMH Conference: Next Generation Challenges in Food Microbiology - Megaron Athens International Conference Centre, Athens, Greece
Duration: 28 Aug 202231 Aug 2022
http://foodmicro2022.com/

Conference

ConferenceFoodMicro 2022 - 27th International ICFMH Conference
Country/TerritoryGreece
CityAthens
Period28/08/2231/08/22
Internet address

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