Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
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DOI: 10.3390/molecules28073236
Abstract: Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied,… read more here.
Keywords: fruit substrates; fungi yeast; fruit; micro organisms ... See more keywords