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Volatilome changes during probiotic fermentation of combined plant-based drinks

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Posted February 22nd, 2021 by admin

Food Funct., 2021, Accepted ManuscriptDOI: 10.1039/D0FO03337E, PaperLorenzo Nissen, Flavia Casciano, Andrea GianottiPlant-based drinks as a substitute for animal milk consumption are crucial products in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in...The content of this RSS Feed (c) The Royal Society of Chemistry

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