Volatile profile of quinoa and lentil flour under fungal fermentation and drying
Janaina Sánchez-García, Sara Muñoz‐Pina, Jorge García‐Hernández, Ana Heredia, Ana Andrés
Topics & Concepts
Food scienceFlavourAromaHexanalFermentationChemistrySeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology