Current Research on Flavor Compounds in Fermented Food Products
Niël van Wyk
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 [...].
Topics & Concepts
FlavorFermentation in food processingFermentationFood scienceFood productsChemistryBiochemical engineeringBiologyEngineeringGeneticsLactic acidBacteriaFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality