Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, Fabrícia França Bezerril, Luana Priscila Alves Maciel Eireli, Marcos dos Santos Lima, Melline Fontes Noronha, Lucélia Cabral, Róger Wagner, Tatiana Colombo Pimentel, Marciane Magnani
Topics & Concepts
Food scienceFermentationLactic acidChemistryMetaboliteEthanolBacteriaBiologyBiochemistryGeneticsGinger and Zingiberaceae researchFermentation and Sensory AnalysisHops Chemistry and Applications