Vegan Camembert, a sustainable alternative with resistance to mycotoxin formation comparable to that of conventional milk-based Camembert

Plant-based and sustainable lifestyles are becoming increasingly popular. There are many reasons for this, including to mitigate animal suffering, to protect the environment or because it is healthier than an animal-based diet. The risk of mycotoxin ingestion from increased consumption of fermented...

Descripció completa

Dades bibliogràfiques

Autors principals:	Nicole Ollinger, Lisa Schütz-Kapl, Alexandra Schamann, Alexandra Malachova, Michael Sulyok, Markus Gorfer, Annabella Wohletz, Franciso Cerqueira, Harald Berger, Bernhard Blank-Landeshammer, Angeline Rochard, Rudolf Krska, Julian Weghuber
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-06-01
Col·lecció:	Future Foods
Matèries:	Vegan Cheese Mycotoxin metabolomics Food safety Taste
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666833525000954
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!