Quantitative analysis of organic acids in fermented food matrices

Leuven University Press eBooks 2026 Book chapter

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Authors: Thomas Gettemans, Stefan Weckx, L. De Vuyst

DOI: 10.2307/jj.33803617.19

Cited by: 0

Fields of Study & Subjects

Fermentation and Sensory Analysis Food and Agricultural Sciences Probiotics and Fermented Foods