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November 4, 2019Applied Microbiology and BiotechnologyOpen Access

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

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MTMuzi TangyuSaarland UniversityJMJeroen MullerNestlé (Germany)CBChristoph J. BoltenNestlé (Switzerland)

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Tangyu et al. (2019) studied this question.

synapsesocial.com/papers/69dbc023cebd566818835b38https://doi.org/10.1007/s00253-019-10175-9
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