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Sanne Kjærulf Madsen
Sanne Kjærulf Madsen
Technical University of Denmark
Fermentation
Food science
liquid fraction
Bacteria
Business
2
Papers
1
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0
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Quality and safety aspects in fermentation of winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima) by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture
2021
Food Research International
Jonas Steenholdt Sørensen
Sanne Kjærulf Madsen
Claus Heiner Bang-Berthelsen
Lisbeth Truelstrup Hansen
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Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers' spent grain.
2021
Fems Microbiology Letters
Sanne Kjærulf Madsen
Camilla Priess
Anders Peter Wätjen
Süleyman Øzmerih
Mohammad Amin Mohammadifar
Claus Heiner Bang-Berthelsen
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