The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds
Weidong Bai, Ruijie Mai, Siqi Guo, Xiangluan LI, Wenhong Zhao, Juan Yang
Topics & Concepts
PhenylacetaldehydeLactobacillus plantarumPhenylpyruvic acidFood scienceTransaminationFlavorLactobacillusChemistryBiochemistryLactobacillaceaePediococcusPhenylalanineProteaseBiologyFermentationBacteriaEnzymeLactic acidAmino acidGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods