Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
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Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation ; volume:23 ; number:1 ; day:19 ; month:9 ; year:2024 ; pages:1-25 ; date:12.2024
Microbial cell factories ; 23, Heft 1 (19.9.2024), 1-25, 12.2024
- Urheber
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Ritter, Stefan W.
Thiel, Quentin P.
Gastl, Martina I.
Becker, Thomas M.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1186/s12934-024-02522-x
- URN
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urn:nbn:de:101:1-2412022121302.753612652503
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:22 MESZ
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Beteiligte
- Ritter, Stefan W.
- Thiel, Quentin P.
- Gastl, Martina I.
- Becker, Thomas M.
- SpringerLink (Online service)
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