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Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.
Foods. 2023 Apr 15;12(8):1657. doi: 10.3390/foods12081657.
Foods. 2023.
PMID: 37107452
Free PMC article.
Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink.
Suffys S, Goffin D, Richard G, Francis A, Haubruge E, Fauconnier ML.
Suffys S, et al.
Molecules. 2023 Aug 16;28(16):6084. doi: 10.3390/molecules28166084.
Molecules. 2023.
PMID: 37630336
Free PMC article.
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