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Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli.

Bárbara Luciana NacchioNatividad Avila HaelRoxana Beatriz MedinaMarisa Selva Garro
Published in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05210-5.
Keyphrases
  • health information
  • social media
  • psychometric properties
  • lactic acid
  • molecularly imprinted
  • healthcare
  • mass spectrometry
  • high resolution
  • liquid chromatography