Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles
I. Jaeger, C. R. Kohn, J. D. Evans, J. Frazzon, P. Renault, C. I. Kothe
This study analyzes the nutritional and microbial profiles of eleven European plant-based cheese analogs, revealing differences in fatty acid composition and microbial communities compared to dairy cheeses.
bioRxiv · Apr 13, 2024 · PreprintMicrobiology