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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Dettagli Bibliografici

Natura:	Online
Lingua:	inglese
Pubblicazione:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Soggetti:	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
Accesso online:	ONIX_20250220_9783725823871_250
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