Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation

Publication date: Available online 18 May 2021Source: Current Opinion in Food ScienceAuthor(s): Marie R. Lawton, Dana L. deRiancho, Samuel D. Alcaine
Source: Current Opinion in Food Science - Category: Food Science Source Type: research