Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

By Lorenzo C. Peyer, E. Zannini, E. Arendt. 2016

140 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/adcdcd83200ba833dad7a4df0c9d526ccafe8baa