Jaeger, A.; Nyhan, L.; Sahin, A.W.; Zannini, E.; Arendt, E.K.
Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast. Fermentation 2024, 10, 136.
https://doi.org/10.3390/fermentation10030136
AMA Style
Jaeger A, Nyhan L, Sahin AW, Zannini E, Arendt EK.
Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast. Fermentation. 2024; 10(3):136.
https://doi.org/10.3390/fermentation10030136
Chicago/Turabian Style
Jaeger, Alice, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, and Elke K. Arendt.
2024. "Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast" Fermentation 10, no. 3: 136.
https://doi.org/10.3390/fermentation10030136
APA Style
Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E., & Arendt, E. K.
(2024). Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast. Fermentation, 10(3), 136.
https://doi.org/10.3390/fermentation10030136