The contributions of Pichia kudriavzevii EP1 to sourdough: Acid utilization, oligosaccharides and peptides production and aroma enhancement
Yue Xu, Yida Xu, Qiyan Zhao, Xueming Xu, Dan Xu, Xueming Xu, Xueming Xu, Dan Xu
Topics & Concepts
FermentationChemistryBiochemistryAromaAmino acidLactic acidMetabolomicsYeastFood scienceBacteriaBiologyChromatographyGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods