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Poster title Comparison of volatile profiles and sensory analysis of pumpkin flour fermented or processed by chemical hydrolysis and Maillard reaction
Poster code P29
Authors
  1. Carmela Belloch CSIC - IATA Institute of Agrochemistry and Food Technology Presenter
  2. Ana Salvador CSIC - IATA Institute of Agrochemistry and Food Technology
  3. Teresa Fernández-Espinar CSIC - IATA Institute of Agrochemistry and Food Technology
  4. Mónica Flores CSIC - IATA Institute of Agrochemistry and Food Technology
Form of presentation Poster
Topics
  • 10. Fermentation for advanced food and beverages