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 proceeding › Abstract

1 results
- Title
- Start date(ascending)

Filter

Fermentation of plant-based ingredients using lactic acid bacteria as an emerging alternative to dairy-based fermented products
Kyrylenko, A. (Speaker)
29 Aug 2022
Activity: Talk/presentation/lecture › Oral presentation › Academic