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

Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink...

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Detalles Bibliográficos
Autores principales: Suffys, Sarah, Richard, Gaëtan, Burgeon, Clément, Werrie, Pierre-Yves, Haubruge, Eric, Fauconnier, Marie-Laure, Goffin, Dorothée
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138291/
https://www.ncbi.nlm.nih.gov/pubmed/37107452
http://dx.doi.org/10.3390/foods12081657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138291/
https://www.ncbi.nlm.nih.gov/pubmed/37107452
http://dx.doi.org/10.3390/foods12081657

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