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Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Zhiluo Que, Yao Jin, Jun Huang, Rongqing Zhou, Chongde Wu

2023Trends in Food Science & Technology105 citationsDOI

Topics & Concepts

FlavorAromaFood scienceFermentationChemistryTasteFermentation and Sensory AnalysisMeat and Animal Product QualityFood Quality and Safety Studies
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation | Litcius