Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-019-39252-9.pdf
Reference53 articles.
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3. Jayalekshmy, A., Narayanan, C. & Mathew, A. Volatile aroma compounds of raw and roasted palm kernel. J. Sci. Food Agric. 39, 35–45 (1987).
4. Zhang, W., Wang, R., Yuan, Y., Yang, T. & Liu, S. Changes in volatiles of palm kernel oil before and after kernel roasting. LWT - Food Sci. Technol. 73, 432–441 (2016).
5. Zhang, W., Zhao, F., Yang, T. & Liu, S. Protease/peptidase (Flavourzyme) pretreatment on palm kernels improves the aroma of resultant palm kernel oil after kernel roasting. Eur. J. Lipid Sci. Technol. 119, 1600460 (2017).
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