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

Xavier Gellynck, Jolien Devaere, Habtu Shumoy, Katleen Raes, Athanasia Matemu, Juliana Mandha, Joachim J. Schouteten, Ann De Winne
2021-04-19
SCID:  54.1/zkjyh26p
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2021-04-19
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Authors
Xavier Gellynck
Jolien Devaere
Habtu Shumoy
Katleen Raes
Athanasia Matemu
Juliana Mandha
Joachim J. Schouteten
Ann De Winne
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