Explores the organic compounds that give strawberries their aroma, color, and sweetness, highlighting their significance in everyday life and the chemistry of ripening.
Explores the organic compounds in strawberries, covering their structure, aroma, and sweetness, as well as diastereoisomers and molecular conformations.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
