Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource, 1 online resource.
- Sprache
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Englisch
- Erschienen in
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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
- Urheber
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Foss, Kamil
Starowicz, Małgorzata
Kłębukowska, Lucyna
Sawicki, Tomasz
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1007/s00217-023-04304-y
- URN
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urn:nbn:de:101:1-2023110608501627090980
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:54 MESZ
Datenpartner
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Beteiligte
- Foss, Kamil
- Starowicz, Małgorzata
- Kłębukowska, Lucyna
- Sawicki, Tomasz
- SpringerLink (Online service)
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