Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'

Name: Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'
Creator: Emma Neylon
Published: 2024-01-31T13:38:02.659Z
Keywords: Data Analysis

Neylon, Emma; Nyhan, Laura; Zannini, Emanuele; Monin, Thomas; Münch, Steffen; Sahin, Aylin; Arendt, Elke

doi:10.17632/tg9cf45hzy.1

Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'

Published: 31 January 2024| Version 1 | DOI: 10.17632/tg9cf45hzy.1

Contributors:

, Laura Nyhan,

, Thomas Monin, Steffen Münch,

,

Description

Dataset relating to the article 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'.

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Institutions

University College Cork National University of Ireland University College Cork Boole Library
Cork

Funders

European Commission
Brussels Capital, Belgium
Grant ID: 818368 (MASTER)

Data relating to 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'

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