The regulation of key flavor of traditional fermented food by microbial metabolism: A review

The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentati...

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Detalles Bibliográficos
Autores principales: Zhang, Ke, Zhang, Ting-Ting, Guo, Ren-Rong, Ye, Quan, Zhao, Hui-Lin, Huang, Xu-Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534219/
https://www.ncbi.nlm.nih.gov/pubmed/37780239
http://dx.doi.org/10.1016/j.fochx.2023.100871

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534219/
https://www.ncbi.nlm.nih.gov/pubmed/37780239
http://dx.doi.org/10.1016/j.fochx.2023.100871

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