Flavors and Food Fermentation
Author:
Publisher
CRC Press
Reference70 articles.
1. Flavour formation by amino acid catabolism
2. Molecular characterization of the phenolic acid metabolism in the lactic acid bacteria Lactobacillus plantarum
3. Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus
Cited by 9 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. Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception;Microbial Cell Factories;2023-07-21
2. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread;Food Research International;2022-11
3. Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand;Journal of Fungi;2022-09-28
4. Fermentation for tailoring the technological and health related functionality of food products;Critical Reviews in Food Science and Nutrition;2019-10-04
5. Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting;Journal of the Science of Food and Agriculture;2018-08-03
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