Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review

CJ Zhao, A Schieber, MG Gänzle - Food Research International, 2016 - Elsevier
Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations-a review.

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Fermented foods are valued for their rich and complex odour and taste. The metabolic
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review

CJ Zhao, A Schieber, MG Gänzle - 2016 - era.library.ualberta.ca
Fermented foods are valued for their rich and complex odour and taste. The metabolic 17
activity of food-fermenting microorganisms determines food quality and generates odour and …

[引用][C] Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review

CJ Zhao, A Schieber, MG Gänzle - Food Research International, 2016 - cir.nii.ac.jp
Formation of taste-active amino acids, amino acid derivatives and peptides in food
fermentations – A review | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations-A review

CJ Zhao, A Schieber… - Food research …, 2016 - pubmed.ncbi.nlm.nih.gov
Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …
[PDF] ualberta.ca

[PDF][PDF] Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–a review 2

CJ Zhao, A Schieber, MG Gänzle - era.library.ualberta.ca
Fermented foods are valued for their rich and complex odour and taste. The metabolic 17
activity of food-fermenting microorganisms determines food quality and generates odour and …

[引用][C] Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review

CJ Zhao, A Schieber, MG Gänzle - 2016