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Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Raffaella Di Cagno1, Pasquale Filannino2, Marco Gobbetti1

  • 1Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.

International Journal of Food Microbiology
|March 1, 2017
PubMed

Keywords:
Lactic acid bacteriaPomegranate juiceVolatiles

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