Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

por Fadel, Hoda H.M., Lotfy, Shereen N., Asker, Mohsen M.S., Mahmoud, Manal G., Al-Okbi, Sahar Y.
Publicado 2018