Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
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Title
Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
Authors
Keywords
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Journal
Foods
Volume 11, Issue 3, Pages 383
Publisher
MDPI AG
Online
2022-01-29
DOI
10.3390/foods11030383
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