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Journal description
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Details for article 14 of 24 found articles
| Title: |
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699 |
| Author: |
Comasio, Andrea Van Kerrebroeck, Simon De Vuyst, Luc |
| Appeared in: |
International journal of food microbiology |
| Paging: | Volume 339 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 14 of 24 found articles
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