Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

出版年份 2017 全文链接

标题

作者

关键词

Aroma profile, Cereal based beverages, Flavor, Key aroma compounds, Lactic acid bacteria, Malt wort

出版物

Volume 229, Issue -, Pages 565-573

出版商

Elsevier BV

发表日期

2017-02-22

DOI

10.1016/j.foodchem.2017.02.091

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