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

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

Publisher: MDPI AG

: 2020

: Nutrients

: 12

: 4

: 2072-6643

DOI: https://doi.org/10.3390/nu12041020