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1 Ergebnisse
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Evaluation and selection of yeasts as potential aroma enhan..:
Xiaohui Gong
;
Ruifang Mi
;
Xi Chen
...
http://www.sciencedirect.com/science/article/pii/S221345302200129X. , 2023
Link:
https://doi.org/10.1016/j.fshw.2022.07.022
RT Journal T1 <Title>Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d82564aa60384a9ea367e34a68a9759b&Exemplar=1&LAN=DE A1 Xiaohui Gong A1 Ruifang Mi A1 Xi Chen A1 Qiujin Zhu A1 Suyue Xiong A1 Biao Qi A1 Shouwei Wang PB Tsinghua University Press YR 2023 K1 Yeast K1 Flavor K1 Dry-cured ham K1 Meat model medium K1 Debaryomyces hansenii K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S221345302200129X LK http://dx.doi.org/https://doi.org/10.1016/j.fshw.2022.07.022 DO https://doi.org/10.1016/j.fshw.2022.07.022 SF ELIB - SuUB Bremen
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