The cross-over fermentation concept and its application in a novel food product: The dairy miso case study
Alexander Dank, Oscar van Mastrigt, Yang Zhaoying, Varun M. Dinesh, Søren K. Lillevang, Christian Weij +1 more
LWT
Concepts
FermentationFood scienceAspergillus oryzaeAromaLactococcus lactisChemistryMicroorganism