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Monitoring the Aroma Compound Profiles in the Microbial Fer..:
Yueh-Hao Ronny Hung
;
Chien-Yu Peng
;
Mei-Ying Huang
...
https://www.mdpi.com/2311-5637/9/2/135. , 2023
Link:
https://doi.org/10.3390/fermentation9020135
RT Journal T1
Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8e84cb79fe59445b97b6fd51f190074a&Exemplar=1&LAN=DE A1 Yueh-Hao Ronny Hung A1 Chien-Yu Peng A1 Mei-Ying Huang A1 Wen-Jung Lu A1 Hsuan-Ju Lin A1 Chih-Ling Hsu A1 Ming-Chih Fang A1 Hong-Ting Victor Lin PB MDPI AG YR 2023 K1 aroma compounds K1 seaweeds K1 odor modification K1 HS-SPME K1 GC–MS K1 GC–O K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/9/2/135 LK http://dx.doi.org/https://doi.org/10.3390/fermentation9020135 DO https://doi.org/10.3390/fermentation9020135 SF ELIB - SuUB Bremen
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