Analysis of Volatile Compounds during Food Fermentation
Foods
.
2023 Sep 30;12(19):3635.
doi: 10.3390/foods12193635.
Author
Laura Vázquez-Araújo
1
2
Affiliations
1
BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
2
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain.
PMID:
37835288
PMCID:
PMC10572261
DOI:
10.3390/foods12193635
Abstract
Fermented foods from different raw materials (fruits, cereals, milk, etc [...].
Publication types
Editorial
Grants and funding
This research received no external funding.