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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices.
Foods. 2022 Jan 28;11(3):383. doi: 10.3390/foods11030383.
Foods. 2022.
PMID: 35159535
Free PMC article.
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K.
Mandha J, et al.
Food Chem. 2021 Oct 1;358:129809. doi: 10.1016/j.foodchem.2021.129809. Epub 2021 Apr 19.
Food Chem. 2021.
PMID: 33933966
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Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges.
Mandha J, Shumoy H, Matemu AO, Raes K.
Mandha J, et al.
Foods. 2021 Jul 15;10(7):1635. doi: 10.3390/foods10071635.
Foods. 2021.
PMID: 34359505
Free PMC article.
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