Journal articles
A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Ter Z, Chang L, Babji A, Zaini N, Fazry S, Sarbini S, et al. A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods. International Journal of Food Science & Technology. 2024;59(3):1213-36. doi:https://doi.org/10.1111/ijfs.16888
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Clemens Karl Peterbauer
Assoc. Prof. Dr. Clemens Karl Peterbauer
