HIGHLIGHTS
- who: Sarathadevi Rajendran and colleagues from the Department of Food Science, University of Otago, Dunedin, New Zealand Kilinochchi, Sri Lanka have published the paper: Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review, in the Journal: Molecules 2023, 3236 of /2023/
- what: As the first step in developing this understanding, the current review presents the range of VOCs reported to be produced during the fermentation of fruit or vegetable substrates, with a focus on flavour VOCs that are known to contribute to dairy-like flavours. The aim of the review was to determine the . . .
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