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Valentina Bernini

University of Parma

Via Amendola 10

Parma, 43100

United States

  • University of Parma

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Scholarly Papers (1)

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Lactic Acid Fermentation of Chlorella Vulgaris to Improve the Aroma of New Food Products: Impact of Composition and Bacterial Growth on the Volatile Fraction

Number of pages: 18 Posted: 16 Dec 2024
Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, Jasmine Hadj Saadoun, Benedetta Bottari, Valentina Bernini, Monica Gatti and Francesco Martelli
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Microalgae, Fermentation, Volatile compounds, Food supplements, Flavor improvement