Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita
Ann‐Kathrin Nedele, Alessa Bär, Nicole Mayer, Raphaela Schiebelbein, Yanyan Zhang
Topics & Concepts
AromaChemistryFermentationFood scienceOdorSensory analysisFraction (chemistry)ChromatographyOrganic chemistryFermentation and Sensory AnalysisProbiotics and Fermented FoodsBiochemical and biochemical processes