Flavor of lactic acid fermented malt based beverages: Current status and perspectives

Titel:: Flavor of lactic acid fermented malt based beverages: Current status and perspectives
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Nsogning Dongmo, Sorelle; Procopio, Susanne; Sacher, Bertram; Becker, Thomas
Stichworte:: Aroma compounds Fermented cereal beverages Flavor Lactic acid bacteria Sensory acceptance
Zeitschriftentitel:: Trends in Food Science & Technology
Jahr:: 2016
Band / Volume:: 54
Seitenangaben Beitrag:: 37-51
Volltext / DOI:: doi:10.1016/j.tifs.2016.05.017
WWW:: http://www.sciencedirect.com/science/article/pii/S092422441530145X
Print-ISSN:: 0924-2244
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