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Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Stefan Ritter, Carolin Luber, Martina Gastl, Thomas Becker
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Food Frontiers
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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