A1 Refereed original research article in a scientific journal

Harnessing microbes for sustainable development: Food fermentation as a tool for improving the nutritional quality of alternative protein sources




AuthorsKårlund A., Gómez-Gallego C., Korhonen J., Palo-Oja O.M., El-Nezami H., Kolehmainen M.

PublisherMDPI AG

Publication year2020

Journal name in sourceNutrients

Volume12

Issue4

ISSN2072-6643

DOIhttps://doi.org/10.3390/nu12041020(external)




Last updated on 2024-26-11 at 23:30