Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

INÉS MARÍA SANTOS DUEÑASISIDORO GARCÍA GARCÍA2026-01-292026-01-29201710.1111/jfpp.127872-s2.0-84973375230https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27143Chemical Engineering (all)Chemistry (all)Food ScienceEffect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profileresearch article