Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten.
- Resource Type
- Article
- Source
- Fermentation (Basel); Feb2024, Vol. 10 Issue 2, p75, 15p
- Subject
GLUTEN SACCHAROMYCES YEAST PICHIA LACTIC acid bacteria ENZYMES PRINCIPAL components analysis - Language
- ISSN
- 23115637