Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J. Schouteten, Xavier Gellynck, Ann De Winne, Athanasia Matemu, Katleen Raes
Topics & Concepts
OctanalAftertasteFood scienceHeptanalChemistryFlavorFermentationLactobacillus caseiNonanalHexanalLactobacillus rhamnosusBiochemistryLactobacillusAldehydeCatalysisBiochemical Analysis and Sensing TechniquesFood Quality and Safety StudiesProbiotics and Fermented Foods