A preliminary evaluation of the biotransformations occurring during 7 weeks of ripening in plant-based food (Camembert cheese alternative) from lupine seeds using lactic acid bacteria and Penicillium camembertii

Name: A preliminary evaluation of the biotransformations occurring during 7 weeks of ripening in plant-based food (Camembert cheese alternative) from lupine seeds using lactic acid bacteria and Penicillium camembertii
Creator: RepOD
Published: 2025-01-14T07:42:40+08:00

RepOD Repository for Open Data2025-01-14 更新2026-07-23 收录

植物基奶酪发酵成熟

生物转化

数据链接：

https://repod.icm.edu.pl/dataset.xhtml?persistentId=doi:10.18150/XXBTCP 数据链接链接失效反馈

官方服务：

资源简介：

Łopusiewicz, Łukasz, 2025, "A preliminary evaluation of the biotransformations occurring during 7 weeks of ripening in plant-based food (Camembert cheese alternative) from lupine seeds using lactic acid bacteria and Penicillium camembertii", https://doi.org/10.18150/XXBTCP, RepOD, V1

提供机构：

RepOD

创建时间：

2025-01-14