Research from University College Cork in the Area of Fermentation Research Described (Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets)

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Period3 Feb 2023

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  • TitleResearch from University College Cork in the Area of Fermentation Research Described (Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets)
    Media name/outletNewsRx Life Science Daily
    Country/TerritoryUnited States
    Date3/02/23
    PersonsEmanuele Zannini, Laura Nyhan, Aylin Sahin, Elke Arendt
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