PUBLIZIERTER Beitrag für wissenschaftliche Veranstaltung
Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production
Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production. In: Latvia U, Ruta G , editors. FOODBALT 2023 16th Baltic Conference on Food Science and Technology “TRADITIONAL MEETS NON-TRADITIONAL IN FUTURE FOOD” - Abstract Book. 2023.
BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig