Food by-products potential use for flavor enhancers production
Author:
Publisher
Elsevier
Reference96 articles.
1. Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis;Adame-Soto;Annals of Microbiology,2019
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3. Recent advances in microbial glutaminase production and applications—A concise review;Amobonye;Critical Reviews in Biotechnology,2019
4. Emerging innovations to reduce the salt content in cheese; effects of salt on flavor, texture, and shelf life of cheese; and current salt usage: A review;Bae;Korean Journal for Food Science of Animal Resources,2017
5. Worldwide flavor enhancer monosodium glutamate combined with high lipid diet provokes metabolic alterations and systemic anomalies: An overview;Banerjee;Toxicology Reports,2021
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