Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699
Author:
Funder
Vrije Universiteit Brussel
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
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