Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
| Autor: | Kelanne, Niina M., Siegmund, Barbara, Metz, Tapio, Yang, Baoru, Laaksonen, Oskar |
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| Zdroj: | In Food Chemistry 15 February 2022 370 |
| Databáze: | ScienceDirect |
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