Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
Author:
Niina M. Kelanne,Barbara Siegmund,Tapio Metz,Baoru Yang,Oskar Laaksonen
Publication:
Food Chemistry
© 2021 The Authors. Published by Elsevier Ltd.