The impact of different bacterial blends on texture and flavour development in plant-based cheese

Carmen Masiá^*, Raquel Fernández-Varela, Poul Erik Jensen, Saeed Rahimi Yazdi

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

32 Citationer (Scopus)

115 Downloads (Pure)

Adgang til dokumentet

@article{0eb5c89fdfe74ca583c2d1da45fb6482,

title = "The impact of different bacterial blends on texture and flavour development in plant-based cheese",

author = "Carmen Masi{\'a} and Raquel Fern{\'a}ndez-Varela and Jensen, {Poul Erik} and Yazdi, {Saeed Rahimi}",

year = "2023",

doi = "10.1016/j.fufo.2023.100250",

language = "English",

volume = "8",

journal = "Future Foods",

publisher = "Elsevier",

}

TY - JOUR

T1 - The impact of different bacterial blends on texture and flavour development in plant-based cheese

AU - Masiá, Carmen

AU - Fernández-Varela, Raquel

AU - Jensen, Poul Erik

AU - Yazdi, Saeed Rahimi

PY - 2023

Y1 - 2023

U2 - 10.1016/j.fufo.2023.100250

DO - 10.1016/j.fufo.2023.100250

M3 - Journal article

VL - 8

JO - Future Foods

JF - Future Foods

M1 - 100250

ER -