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Ginger beer derived from back-slopping: Volatile compounds,..:
Iara Gomes de Oliveira, Louise
;
Karoline Almeida da Costa, Whyara
;
de Candido de Oliveira, Fernanda
...
Food Chemistry. 435 (2024) - p. 137640 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137640
RT Journal T1
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137640&Exemplar=1&LAN=DE A1 Iara Gomes de Oliveira, Louise A1 Karoline Almeida da Costa, Whyara A1 de Candido de Oliveira, Fernanda A1 França Bezerril, Fabrícia A1 Priscila Alves Maciel Eireli, Luana A1 dos Santos Lima, Marcos A1 Fontes Noronha, Melline A1 Cabral, Lucélia A1 Wagner, Roger A1 Colombo Pimentel, Tatiana A1 Magnani, Marciane PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 435 SP 137640 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137640 DO https://doi.org/10.1016/j.foodchem.2023.137640 SF ELIB - SuUB Bremen
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