Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception.

Autor: Tangyu, Muzi1 (AUTHOR), Fritz, Michel1 (AUTHOR), Tan, Jan Patrick2 (AUTHOR), Ye, Lijuan2 (AUTHOR), Bolten, Christoph J.2,3 (AUTHOR), Bogicevic, Biljana2 (AUTHOR), Wittmann, Christoph1 (AUTHOR) christoph.wittmann@uni-saarland.de
Zdroj: Microbial Cell Factories. 7/21/2023, Vol. 22 Issue 1, p1-21. 21p.
Databáze: Academic Search Ultimate
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