The impact of different bacterial blends on texture and flavour development in plant-based cheese
Research output: Contribution to journal › Journal article › Research › peer-review
Documents
- Fulltext
Final published version, 1.8 MB, PDF document
Original language | English |
---|---|
Article number | 100250 |
Journal | Future Foods |
Volume | 8 |
Number of pages | 8 |
DOIs | |
Publication status | Published - 2023 |
Number of downloads are based on statistics from Google Scholar and www.ku.dk
No data available
ID: 365884088