{"title":"Aroma Compound Evolution during Fermentation","authors":"N. van Wyk","doi":"10.3390/fermentation9090797","DOIUrl":null,"url":null,"abstract":"Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...]","PeriodicalId":48535,"journal":{"name":"Fermentation-Basel","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fermentation-Basel","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/fermentation9090797","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...]
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