https://www.selleckchem.com/pr....oducts/ndi-091143.ht
On the contrary, BSU was found to reinforce the synthesis of most detected volatiles, resulting in the enhancement of both beneficial and off-flavour compounds, therefore scoring lower in the 'global aroma' descriptor. Principal component analysis showed BSU and BSO were similar in the volatile composition, whereas BTSO was quite different. Overall, BTSO had greater potential to be used in the production of black raspberry wine.In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using
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