Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.

Libberecht S, Matysek J, Sevenich R, Rauh C, Loeffler M

DOI: 10.3390/foods15152692
Published: 2026 Jul 30
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15152692,
  title = {Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.},
  author = {Libberecht S and Matysek J and Sevenich R and Rauh C and Loeffler M},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15152692},
  url = {https://doi.org/10.3390/foods15152692}
}

RIS

TY  - JOUR
TI  - Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.
AU  - Libberecht S
AU  - Matysek J
AU  - Sevenich R
AU  - Rauh C
AU  - Loeffler M
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15152692
UR  - https://doi.org/10.3390/foods15152692
ER  -

APA

S, L., J, M., R, S., C, R., & M, L. (2026). Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152692

Source records

pubmed · retrieved 2026-09-26T20:25:46.703Z