Lactic acid fermentation drives the optimal volatile...

International Journal of Food Microbiology 2017 / 05 Vol. 248

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Di Cagno, Raffaella, Filannino, Pasquale, Gobbetti, Marco
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Volume:
248
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2017.02.014
Date:
May, 2017
File:
PDF, 1.53 MB
english, 2017
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