Exploring the impact of lactic acid bacteria metabolism on volatile organic compounds during cucumber fermentation
Fuente:
Food Microbiology
Publication date: October 2026Source: Food Microbiology, Volume 139Author(s): Socheata Mao, Luka Ly, Hélène Licandro, Reasmey Tan, Thi-Kim-Chi Nguyen, Yves Waché