Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage
Author:
Publisher
MDPI AG
Subject
Food Science
Link
http://www.mdpi.com/2306-5710/3/2/20/pdf
Reference47 articles.
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2. Production of laccase and manganese peroxidase by Lentinus edodes on malt-containing by-product of the brewing process
3. Higher Fungi for Generating Aroma Components through Novel Biotechnologies
4. Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)
5. Quantification of key odor-active compounds of a novel nonalcoholic beverage produced by fermentation of wort by shiitake (Lentinula edodes) and aroma genesis studies
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2. Producción de biomasa y caracterización química de Lentinula edodes cultivado en biorreactor bajo diferentes condiciones;Revista Colombiana de Biotecnología;2023-06-01
3. Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma;Fermentation;2023-05-30
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