Comparative evaluation of LAB proteolytic activities in soy-based dairy alternatives and bovine milk for selecting plant-based food starter strains.
- DOI
- 10.1016/j.ijfoodmicro.2025.111566
- Published
- 2026 Mar 2
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2025.111566,
title = {Comparative evaluation of LAB proteolytic activities in soy-based dairy alternatives and bovine milk for selecting plant-based food starter strains.},
author = {Fugaban JII and Bak SY and Fourcassie P and Bang-Berthelsen CH and Hansen EB},
year = {2026},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2025.111566},
url = {https://doi.org/10.1016/j.ijfoodmicro.2025.111566}
}RIS
TY - JOUR TI - Comparative evaluation of LAB proteolytic activities in soy-based dairy alternatives and bovine milk for selecting plant-based food starter strains. AU - Fugaban JII AU - Bak SY AU - Fourcassie P AU - Bang-Berthelsen CH AU - Hansen EB PY - 2026 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2025.111566 UR - https://doi.org/10.1016/j.ijfoodmicro.2025.111566 ER -
APA
JII, F., SY, B., P, F., CH, B., & EB, H. (2026). Comparative evaluation of LAB proteolytic activities in soy-based dairy alternatives and bovine milk for selecting plant-based food starter strains.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2025.111566
Source records
- pubmed · retrieved 2026-09-27T13:12:25.580Z