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Journal: Foods, 2023
Volume: 12
Number: 1657
1657
Article: Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles
Authors: by Sarah Suffys, Gaëtan Richard, Clément Burgeon, Pierre-Yves Werrie, Eric Haubruge, Marie-Laure Fauconnier and Dorothée Goffin
Link: https://www.mdpi.com/2304-8158/12/8/1657

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