发酵食品中风味化合物的当前研究
Current Research on Flavor Compounds in Fermented Food Products.
作者信息
van Wyk Niël
机构信息
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia.
出版信息
Foods. 2024 Feb 28;13(5):730. doi: 10.3390/foods13050730.
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
摘要
食品科学领域的最新进展激发了大量研究，这些研究聚焦于揭开发酵食品中风味化合物的复杂世界[...]。
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