Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food

Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, it...

Descripción completa

Detalles Bibliográficos
Autores principales: Kumar Verma, Deepak, Thyab Gddoa Al-Sahlany, Shayma, Kareem Niamah, Alaa, Thakur, Mamta, Shah, Nihir, Singh, Smita, Baranwal, Deepika, Patel, Ami R., Lara Utama, Gemilang, Noe Aguilar, Cristobal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913424/
https://www.ncbi.nlm.nih.gov/pubmed/35280596
http://dx.doi.org/10.1016/j.sjbs.2021.11.010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913424/
https://www.ncbi.nlm.nih.gov/pubmed/35280596
http://dx.doi.org/10.1016/j.sjbs.2021.11.010

Ejemplares similares