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Innovation in dairy products and plant-based alternatives to dairy products: bacteria can be friends or foes

Year: 2025

Type: conference-paper

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Author: Le Loir, Yves

Institution: Science et Technologie du Lait et de l'Oeuf

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7106478978

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