Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Food Chemistry - Tập 358 - Trang 129809 - 2021
Juliana Mandha1,2, Habtu Shumoy2, Jolien Devaere3, Joachim J. Schouteten4, Xavier Gellynck4, Ann De Winne3, Athanasia Matemu1, Katleen Raes2
1Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447, Arusha, Tanzania
2Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
3Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
4Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium

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