Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

1. Diez-Ozaeta, I.
2. Vázquez-Araújo, L.
3. Estrada, O.
4. Puente, T.
5. Regefalk, J.

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DOI: 10.3390/FOODS13050664 GOOGLE SCHOLAR lock_openOpen Access editor

Datenquelle: Scopus