Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products
Ann‐Kathrin Nedele, Raphaela Schiebelbein, Alessa Bär, Anne Kaup, Yanyan Zhang
Topics & Concepts
AromaOdorChemistryFermentationFood scienceFlavorSoy proteinOrganic chemistryFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical and biochemical processes