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Page 1
Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges.
Food Chem. 2022 Sep 15;388:132971. doi: 10.1016/j.foodchem.2022.132971. Epub 2022 Apr 13.
Food Chem. 2022.
PMID: 35462220
Review.
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.
Pua A, Tang VCY, Goh RMV, Sun J, Lassabliere B, Liu SQ.
Pua A, et al. Among authors: tang vcy.
Foods. 2022 Mar 18;11(6):875. doi: 10.3390/foods11060875.
Foods. 2022.
PMID: 35327297
Free PMC article.
Review.
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Biovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria.
Tang VCY, Sun J, Pua A, Goh RMV, Huang Y, Ee KH, Lassabliere B.
Tang VCY, et al.
J Appl Microbiol. 2022 Sep;133(3):1461-1478. doi: 10.1111/jam.15650. Epub 2022 Jun 22.
J Appl Microbiol. 2022.
PMID: 35656986
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Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans.
Tang VCY, Sun J, Cornuz M, Yu B, Lassabliere B.
Tang VCY, et al.
Food Chem. 2021 Feb 1;337:128023. doi: 10.1016/j.foodchem.2020.128023. Epub 2020 Sep 6.
Food Chem. 2021.
PMID: 32920275
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