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Publication

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Journal Contribution - Journal Article

Journal: FOOD CHEMISTRY

ISSN: 1873-7072

Volume: 358

VABB Id: c:vabb:513182
DOI: https://doi.org/10.1016/j.foodchem.2021.129809
Handle: http://hdl.handle.net/1854/LU-8706266
WoS Id: 000657615100001

Accessibility:Closed