Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)-Reference-Cited by-同舟云学术

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Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.)

Published:2024-09 Issue: Volume:192 Page:114757
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stöppelmann Felix^ORCID,Chan Lap Fei,Hildebrand Gabriel,Hermann-Ene Vanessa^ORCID,Vetter Walter,Rigling Marina^ORCID,Zhang Yanyan^ORCID

Publisher

Elsevier BV

Reference57 articles.

1. Adamska, I. (2023). The possibility of using sulphur shelf fungus (Laetiporus sulphureus) in the food industry and in medicine—A review. Foods, 12, 1539. doi: 10.3390/foods12071539.

2. Foods for plant-based diets: Challenges and innovations;Alcorta;Foods,2021

3. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022

4. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate;Averbeck;European Food Research and Technology,2011

5. Some elements and fatty acid profiles of three different wild edible mushrooms from Tokat province in Turkey;Bengu;Progress in Nutrition,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavor-Boosting of Phaeodactylum tricornutum by Fermentation with Edible Mushrooms;Journal of Food Composition and Analysis;2024-09

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