TY  - GEN 
AU  - Tabanelli, Giulia
AU  - Montanari, Chiara
AU  - Gómez Caravaca, Ana María
AU  - Díaz-de-Cerio, Elixabet
AU  - Verardo, Vito
AU  - Shanbeh Zadeh, Fatemeh
AU  - Vannini, Lucia
AU  - Gardini, Fausto
AU  - Barbieri, Federica
PY  - 2024
UR  - https://hdl.handle.net/10481/96417
AB  - Fermented nut-based products, obtained after soaking and fermentation, are gaining
increasing interest as animal food substitutes because of ethical, environmental and health reasons. In
these products, Lactic Acid Bacteria (LAB) perform the...
LA  - eng
PB  - MDPI
KW  - vegan product
KW  - cheese analogues
KW  - lactic acid bacteria
TI  - Microbiological Safety and Functional Properties of a Fermented Nut-Based Product
DO  - 10.3390/foods13193095
ER  -