Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Jin Xie, Michael G. Gänzle
Topics & Concepts
Food scienceFermentation in food processingFermentationFlavorBiotechnologyMicroorganismRipeningFood microbiologyBusinessFood processingBiologyBacteriaLactic acidGeneticsProbiotics and Fermented FoodsFood composition and propertiesProteins in Food Systems