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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |