Formation of a Meat-Like Flavor by Submerged Cultivated <i>Laetiporus montanus</i>-Reference-Cited by-同舟云学术

Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus

Published:2023-05-10 Issue:21 Volume:71 Page:8083-8092
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yalman Suzan¹,Trapp Tobias²,Vetter Christina¹,Popa Flavius³,Fraatz Marco A.¹^ORCID,Zorn Holger¹⁴^ORCID

Affiliation:

1. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany

2. Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany

3. Black Forest National Park, Schwarzwaldhochstrasse 2, 77889 Seebach, Germany

4. Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany

Funder

Federal state of Hesse

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00542

Reference40 articles.

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4. Dionísio, A. P.; Molina, G.; Souza de Carvalho, D.; dos Santos, R.; Bicas, J. L.; Pastore, G. M. Natural flavourings from biotechnology for foods and beverage. Woodhead Publishing Series in Food Science, Technology and Nutritions 2012.

5. Gatfield, I. L. Biotechnological production of natural flavor materials. Teranishi, R.; Wick, E. L.; Hornstein, I.; Eds. Flavor Chemistry: Thirty Years of Progress 1999, 211–227.

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