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Journal: Fermentation, 2024
Volume: 10
Number: 75
75
Article: Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten
Authors: by Shuoyu Chen, Fanxin Zhang, Edwin Ananta, Jeroen André Muller, Youyun Liang, Yuan Kun Lee and Shao-Quan Liu
Link: https://www.mdpi.com/2311-5637/10/2/75

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