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pro vyhledávání: '"Víctor Conversa"'
Autor:
Víctor Conversa, Ana Collados, Laura Perezábad, Jong Hun Kim, Juan-Carlos Arboleya, Manuel Román, Silvia Rozas, Marta Fombellida
Publikováno v:
International Journal of Gastronomy and Food Science. 21:100212
Enzymes can improve or modify the functional and sensory properties of food and food components. The use of enzymes in traditional foods like beer, cheese or fermented food preparations is an age-old process. However, with the advancements of biotech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59b6b1730db532765d8ac31d8ebeebc2
https://doi.org/10.1016/j.ijgfs.2020.100212
https://doi.org/10.1016/j.ijgfs.2020.100212
