Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

por Suffys, Sarah, Goffin, Dorothée, Richard, Gaëtan, Francis, Adrien, Haubruge, Eric, Fauconnier, Marie-Laure
Publicado 2023

Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles

por Suffys, Sarah, Richard, Gaëtan, Burgeon, Clément, Werrie, Pierre-Yves, Haubruge, Eric, Fauconnier, Marie-Laure, Goffin, Dorothée
Publicado 2023