Jaeger, A.; Nyhan, L.; Sahin, A.W.; Zannini, E.; Arendt, E.K.
Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential. Fermentation 2024, 10, 54.
https://doi.org/10.3390/fermentation10010054
AMA Style
Jaeger A, Nyhan L, Sahin AW, Zannini E, Arendt EK.
Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential. Fermentation. 2024; 10(1):54.
https://doi.org/10.3390/fermentation10010054
Chicago/Turabian Style
Jaeger, Alice, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, and Elke K. Arendt.
2024. "Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential" Fermentation 10, no. 1: 54.
https://doi.org/10.3390/fermentation10010054
APA Style
Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E., & Arendt, E. K.
(2024). Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential. Fermentation, 10(1), 54.
https://doi.org/10.3390/fermentation10010054