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Fermented butter aroma for plant-based applications
Liuyan Gu, Belay Tilahun Tadesse, Shuangqing Zhao, Jesper Holck, Ge Zhao, Christian Solem*
*Corresponding author for this work
- National Food Institute
- Research Group for Microbial Biotechnology and Biorefining
- Novo Nordisk Foundation Center for Biosustainability
- Bacterial Signal Transduction
- Department of Biotechnology and Biomedicine
- Section for Protein Chemistry and Enzyme Technology
- DTU Carbohydrate Analysis Core
- Enzyme Technology
Research output: Contribution to journal › Letter › peer-review
147
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