Article Versions Notes

Genet BML, Sedó Molina GE, Wätjen AP, Barone G, Albersten K, Ahrné LM, Hansen EB, Bang-Berthelsen CH. Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition. Fermentation. 2023; 9(7):667. https://doi.org/10.3390/fermentation9070667

Genet, Blandine M. L., Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen, and Claus H. Bang-Berthelsen. 2023. "Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition" Fermentation 9, no. 7: 667. https://doi.org/10.3390/fermentation9070667

Genet, B. M. L., Sedó Molina, G. E., Wätjen, A. P., Barone, G., Albersten, K., Ahrné, L. M., Hansen, E. B., & Bang-Berthelsen, C. H. (2023). Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition. Fermentation, 9(7), 667. https://doi.org/10.3390/fermentation9070667