Suffys, S.; Richard, G.; Burgeon, C.; Werrie, P.-Y.; Haubruge, E.; Fauconnier, M.-L.; Goffin, D.
Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods 2023, 12, 1657.
https://doi.org/10.3390/foods12081657
AMA Style
Suffys S, Richard G, Burgeon C, Werrie P-Y, Haubruge E, Fauconnier M-L, Goffin D.
Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods. 2023; 12(8):1657.
https://doi.org/10.3390/foods12081657
Chicago/Turabian Style
Suffys, Sarah, Gaëtan Richard, Clément Burgeon, Pierre-Yves Werrie, Eric Haubruge, Marie-Laure Fauconnier, and Dorothée Goffin.
2023. "Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles" Foods 12, no. 8: 1657.
https://doi.org/10.3390/foods12081657
APA Style
Suffys, S., Richard, G., Burgeon, C., Werrie, P.-Y., Haubruge, E., Fauconnier, M.-L., & Goffin, D.
(2023). Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods, 12(8), 1657.
https://doi.org/10.3390/foods12081657
