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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |