Aroma Compound Evolution During (14 results)
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active comp…ounds through microbial activity, thereby contributing towards a more desired product. By monitoring the timing, mechanisms, and reasons for the release of these compounds, we can work towards achieving a more consistent aroma profile within fermentations, which still remains one of the biggest challenges for producers. This Special Issue contains studies in this field of aroma compound evolution, further advancing our understanding of this topic.
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Buch. Condition: Neu. Aroma Compound Evolution during Fermentation | Buch | Englisch | 2024 | MDPI AG | EAN 9783725823871 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
