Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

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Detalles Bibliográficos
Publicado en:	Foods vol. 13, no. 3 (2024), p. 484
Autor principal:	Sales, Amanda Luísa
Otros Autores:	Cunha, Sara C, Ferreira, Isabel MPLVO, Morgado, Jéssika, Melo, Lauro, DePaula, Juliana, Miguel, Marco Antonio L, Farah, Adriana
Publicado:	MDPI AG
Materias:	Federal University of Rio de Janeiro Rio de Janeiro Brazil United States > US Brazil Asia Sucrose Beverages Food Fingerprinting Ethyl hexanoate Flavors Volatile organic compounds > VOCs Tea Black tea Hexanoic acid Fermentation Food industry Microorganisms Bioactive compounds Benzaldehyde Leaves Linalool Seeds Market potential Sensory evaluation Coffee Acetic acid Hexanal Acceptance tests Salicylic acid Aroma Sugar Damascenone Consumers Octanoic acid Fermented food Isopentyl alcohol Ionone Organic compounds Yeast
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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