Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus
Jasmine Hadj Saadoun, Annalisa Ricci, Martina Cirlini, Elena Bancalari, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi
Topics & Concepts
AromaDistillationFermentationChemistryRaw materialFood scienceStarterVacuum distillationFraction (chemistry)Orange (colour)Solid-phase microextractionGas chromatography–mass spectrometryOrganic chemistryChromatographyMass spectrometryBiochemical and biochemical processesGABA and Rice ResearchFermentation and Sensory Analysis