Identification of New Natural Sources of Flavour and Aroma Metabolites from Solid-State Fermentation of Agro-Industrial By-Products

Increasing consumer demand for natural flavours and fragrances has driven up prices and increased pressure on natural resources. A shift in consumer preference towards more sustainable and economical sources of these natural additives and away from synthetic production has encouraged research into a...

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Detalles Bibliográficos
Autores principales: Lindsay, Melodie A., Granucci, Ninna, Greenwood, David R., Villas-Boas, Silas G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877680/
https://www.ncbi.nlm.nih.gov/pubmed/35208231
http://dx.doi.org/10.3390/metabo12020157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877680/
https://www.ncbi.nlm.nih.gov/pubmed/35208231
http://dx.doi.org/10.3390/metabo12020157

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