Utilizing mold fermentation to improve the texture and flavor of soy-nut cheese analogs
Year: 2025
Type: article
Authors: Douyi Chen, Ziyi Chang, Peijiao Li, Jiafeng Chen, Xiaomin Qiu, Meiyun Lin, Zhiwei Ye, Liqiong Guo, Junfang Lin, Yuan Zou, Qianwang Zheng
Institution: South China Agricultural University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Award: G1518112570
OpenAlex ID: W4413570432