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Publication

Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Journal Contribution - Journal Article

Journal: FOODS

ISSN: 2304-8158

Issue: 3

Volume: 11

Publication year:2022

Handle: http://hdl.handle.net/1854/LU-8737581
DOI: https://doi.org/10.3390/foods11030383
WoS Id: 000756284900001

Accessibility:Open

See also: Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices