Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3, Lactococcus lactis 4355, and Lactobacillus plantarum 2329 inoculations
- Resource Type
- Article
- Source
- In
Food Chemistry 30 March 2024 437 Part 1 - Subject
- Language
- ISSN
- 0308-8146