Stöppelmann, F., Kunz, A., Hannemann, L., Birmele, M., Maurer, A., Hildebrand, G., . . . Zhang, Y. (2025). Upscaling fermentation of onion by Laetiporus sulphureus: Process optimization, aroma characterization, and application in plant-based meat alternatives. Food chemistry, 491, . https://doi.org/10.1016/j.foodchem.2025.145259
Chicago-Zitierstil (17. Ausg.)Stöppelmann, Felix, Antonia Kunz, Lea Hannemann, Mona Birmele, Annika Maurer, Gabriel Hildebrand, Patrick Heinrich, Thomas Braunbeck, und Yanyan Zhang. "Upscaling Fermentation of Onion by Laetiporus Sulphureus: Process Optimization, Aroma Characterization, and Application in Plant-based Meat Alternatives." Food Chemistry 491 (2025). https://doi.org/10.1016/j.foodchem.2025.145259.
MLA-Zitierstil (9. Ausg.)Stöppelmann, Felix, et al. "Upscaling Fermentation of Onion by Laetiporus Sulphureus: Process Optimization, Aroma Characterization, and Application in Plant-based Meat Alternatives." Food Chemistry, vol. 491, 2025, https://doi.org/10.1016/j.foodchem.2025.145259.