Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource, 1 online resource.
- Language
-
Englisch
- Bibliographic citation
-
Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content ; volume:249 ; number:9 ; day:18 ; month:6 ; year:2023 ; pages:2401-2418 ; date:9.2023
European food research and technology ; 249, Heft 9 (18.6.2023), 2401-2418, 9.2023
- Creator
-
Foss, Kamil
Starowicz, Małgorzata
Kłębukowska, Lucyna
Sawicki, Tomasz
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-023-04304-y
- URN
-
urn:nbn:de:101:1-2023110608501627090980
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:54 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Foss, Kamil
- Starowicz, Małgorzata
- Kłębukowska, Lucyna
- Sawicki, Tomasz
- SpringerLink (Online service)
Other Objects (12)
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Conditions promoting effective very high gravity sugarcane juice fermentation
Volatile compounds generated by basidiomycetes
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Effects of Various Additives on Fermentation, Aerobic Stability and Volatile Organic Compounds in Whole-Crop Rye Silage
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage
Formation of volatile organic compounds during the fermentation of maize as affected by sealing time and silage additive use
Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Conditions promoting effective very high gravity sugarcane juice fermentation
Volatile compounds generated by basidiomycetes
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Effects of Various Additives on Fermentation, Aerobic Stability and Volatile Organic Compounds in Whole-Crop Rye Silage
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage
Formation of volatile organic compounds during the fermentation of maize as affected by sealing time and silage additive use
Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Conditions promoting effective very high gravity sugarcane juice fermentation
Volatile compounds generated by basidiomycetes
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Effects of Various Additives on Fermentation, Aerobic Stability and Volatile Organic Compounds in Whole-Crop Rye Silage
Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage
Formation of volatile organic compounds during the fermentation of maize as affected by sealing time and silage additive use