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Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics.
Food Chem. 2024 Mar 1;435:137640. doi: 10.1016/j.foodchem.2023.137640. Epub 2023 Sep 30.
Food Chem. 2024.
PMID: 37804728
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