Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
Qin Xiang, Yixun Xia, Ling Chen, Maoshen Chen, Di Wang, Fang Zhong
Topics & Concepts
FlavorChemistryFermentationLactic acidFood scienceAromaFermentation in food processingFatty acidBacteriaOrganic chemistryBiologyGeneticsProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesGABA and Rice Research