The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
Sicong Fang, Yixun Xia, Maoshen Chen, Fang Zhong
Topics & Concepts
FlavorChemistryEthanolEnzymeBiosynthesisFood scienceBiochemistryProbiotics and Fermented FoodsMeat and Animal Product QualityMicrobial Metabolic Engineering and Bioproduction