Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme
Ann‐Kathrin Nedele, Sophie Gross, Marina Rigling, Yanyan Zhang
Topics & Concepts
FlavorHexanalChemistryAromaFood scienceFermentationOdorOrganolepticSensory analysisOrganic chemistryFermentation and Sensory AnalysisMeat and Animal Product QualityFood Quality and Safety Studies