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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Detaylı Bibliyografya

Materyal Türü:	Online
Dil:	İngilizce
Baskı/Yayın Bilgisi:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Konular:	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
Online Erişim:	ONIX_20250220_9783725823871_250
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!