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Updated: May 23, 2025

Preparation of High-Quality Fermented Fish Product
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Almond-like Aroma Formation of Acid Whey by Ischnoderma benzoinum Fermentation: Potential Application in Novel

Lea Hannemann1, Raphaela Klauss2, Anne Gleissle2

  • 1Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.

Journal of Agricultural and Food Chemistry
|May 8, 2025
PubMed

Keywords:
acid wheybasidiomycotacytotoxicityfermentationgenotoxicityodor-active compounds

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