Role of the Fermentation Process in Off-odorant Formation in White Pepper: On-site Trial in Thailand
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf050604s
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1. Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values
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3. Production of Skatole and para -Cresol by a Rumen Lactobacillus sp
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