| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8890794 | LWT - Food Science and Technology | 2018 | 19 Pages |
Abstract
The concomitant changes in phenol, amino acid and organic acid (malic, lactic, quinic, pyruvic, citric and succinic) content, was important when monitoring the fermentation process and assessing quality control of the final product.
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Authors
Erica Cusano, Barbara Simonato, Roberto Consonni,