Dairy Fermentation 2.0
The manufacture of fermented dairy products has a long history, and such products are produced globally, following artisanal or industrial fermentation processes, satisfying consumers’ need for healthy, nutritious, delicious and safe foods [...]
Authors
- Τhomas Bintsis (ORCID: https://orcid.org/0000-0002-9898-5826)
Institutions
- Aristotle University of Thessaloniki (GR)
Publication Details
- Journal
- Fermentation
- Published
- 2024-09-03
- DOI
- https://doi.org/10.3390/fermentation10090456
- Citations
- 3
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.05