Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation

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Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: 1 Online-Ressource.

Language: Englisch

Bibliographic citation: 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

Creator: Ritter, Stefan W.
Thiel, Quentin P.
Gastl, Martina I.
Becker, Thomas M.

Contributor: SpringerLink (Online service)

DOI: 10.1186/s12934-024-02522-x

URN: urn:nbn:de:101:1-2412022121302.753612652503

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:22 AM CEST

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Ritter, Stefan W.
Thiel, Quentin P.
Gastl, Martina I.
Becker, Thomas M.
SpringerLink (Online service)

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Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation

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