Aroma Compound Evolution during Fermentation

The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing t...

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Формат:	Online
Хэл сонгох:	англи
Хэвлэсэн:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Нөхцлүүд:	aroma production fermentation wine yeast thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences
Онлайн хандалт:	ONIX_20250220_9783725823871_250
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!