Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to repro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/7/3236 |