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'.
Files
Institutions
University College Cork National University of Ireland University College Cork Boole Library
Categories
Data Analysis
Funding
European Commission
818368 (MASTER)