The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening - Publication - Bridge of Knowledge

The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening

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Authors (6)

Łukasz Łopusiewcz
Natalia Śmietana
Elżbieta Maria Lichwiarska mgr
Kinga Mazurkiewicz-Zapałowicz
Annett Gefrom
Emilia Drozłowska

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Fermentation no. 8, edition 9,
ISSN: 2311-5637
ISSN:: 2311-5637
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.3390/fermentation8090447
Verified by:: No verification

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