Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli.
Bárbara Luciana NacchioNatividad Avila HaelRoxana Beatriz MedinaMarisa Selva GarroPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05210-5.