Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture
Chen, J.M.; Al, K.F.; Craven, L.J.; Seney, S.; Coons, M.; McCormick, H.; Reid, G.; O’Connor, C.; Burton, J.P. Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture. Nutrients 2020, 12, 648. https://doi.org/10.3390/nu12030648
Chen JM, Al KF, Craven LJ, Seney S, Coons M, McCormick H, Reid G, O’Connor C, Burton JP. Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture. Nutrients. 2020; 12(3):648. https://doi.org/10.3390/nu12030648
Chicago/Turabian StyleChen, Jennifer M., Kait F. Al, Laura J. Craven, Shannon Seney, Margaret Coons, Heather McCormick, Gregor Reid, Colleen O’Connor, and Jeremy P. Burton. 2020. "Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture" Nutrients 12, no. 3: 648. https://doi.org/10.3390/nu12030648