Work

Biotransformation von veganen Käsearomen aus pflanzlichen Proteinen und Lip‐iden durch Fermentation von essbaren Basidiomyceten: Aromadecoding und Me‐tabolismus relevanter Präkursoren

Year: 2023

Type: article

Source: Lebensmittelchemie

DOI: 10.1002/lemi.202359178

Authors: T. Wagner, H. Pfeifle, G. Hildebrand, Y. Zhang

Institution: University of Hohenheim

Language: German

Topic: Biochemical and biochemical processes

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4386070546

FWCI:

Cites: 3

Cited by:

Related to: 10