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Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to repro...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096934/ https://www.ncbi.nlm.nih.gov/pubmed/37049998 http://dx.doi.org/10.3390/molecules28073236 |