The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production
Yue Xu, Qiyan Zhao, Yida Xu, Xiudan Wei, Xueming Xu, Dan Xu, Xueming Xu, Xueming Xu, Dan Xu
Topics & Concepts
ChemistryFermentationBiochemistryPhenylpyruvic acidLactic acidAmino acidFood sciencePhenylalanineAlcohol dehydrogenaseAlcoholBiologyBacteriaGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesProbiotics and Fermented Foods