Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia
Food Science and Technology International
Published online on August 18, 2025
Abstract
Food Science and Technology International, Ahead of Print.
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented withAspergillus oryzaeandNeurospora intermediawas aimed in this ...
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented withAspergillus oryzaeandNeurospora intermediawas aimed in this ...