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

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'.

Files

Institutions

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

Categories

Data Analysis

Funders

Related Links

Article
https://www.mdpi.com/2311-5637/9/1/78
is related to this dataset

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