A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies-Reference-Cited by-同舟云学术

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Published:2024-03 Issue: Volume:145 Page:104371
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Chen Lei,Liu Rui,Wu Mangang,Ge Qingfeng,Yu Hai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference110 articles.

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3. Cooperation between wild lactococcal strains for cheese aroma formation;Amárita;Food Chemistry,2006

4. Starter culture development for improving the flavour of Proosdij-type cheese;Ayad;International Dairy Journal,2003

5. Metabolic profiling of Lactococcus lactis under different culture conditions;Azizan;Molecules,2012

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