Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
| Autor: | Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J., Gellynck, Xavier, de Winne, Ann, Matemu, Athanasia O., Raes, Katleen |
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| Zdroj: | In Food Chemistry 1 October 2021 358 |
| Databáze: | ScienceDirect |
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