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Updated: May 23, 2025

Preparation of High-Quality Fermented Fish Product
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Published on: August 23, 2019

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杏仁般的芳香形成的酸乳清由Ischnoderma benzoinum发酵:在新饮料开发的潜在应用

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
概括

这项研究开发了一种新的发酵工艺,使用Ischnoderma benzoinum将酸酸乳清转化为有愉快气味的产品. 发酵增强了味道和营养价值,为酸乳清提供了可持续的回收解决方案.

关键词:
酸性乳糖糖是什么 酸性乳糖是什么基底基因基因基因 基底基因基因细胞毒性 细胞毒性发酵 发酵 发酵 发酵遗传毒性 遗传毒性 遗传毒性 遗传毒性气味活性化合物 气味活性化合物

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