Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation
Riccardo Bevilacqua, Alberte Regueira, Miguel Mauricio‐Iglesias, Juan M. Lema, Marta Carballa
Topics & Concepts
FermentationCaseinGelatinChemistryAmino acidFood scienceAcetic acidBiochemistryComposition (language)ValorisationButyric acidSingle-cell proteinChromatographyWaste managementLinguisticsEngineeringPhilosophyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems