Aroma Compound Evolution during Fermentation

IF 3.3 3区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Fermentation-Basel Pub Date : 2023-08-29 DOI:10.3390/fermentation9090797

N. van Wyk

引用次数: 0

Abstract

Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...]

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发酵过程中芳香化合物的进化

参与发酵过程的微生物在形成最终食品的芳香特性方面起着重要作用[…]

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Fermentation-Basel BIOTECHNOLOGY & APPLIED MICROBIOLOGY-

CiteScore

3.80

自引率

18.90%

发文量

594

审稿时长

7 weeks

期刊介绍： Fermentation-Basel is an international open access journal published by MDPI, focusing on fermentation-related research, including new and emerging products, processes and technologies, such as biopharmaceuticals and biotech drugs. The journal enjoys a good reputation in the academic community and provides a high-impact forum for researchers in the field of bioengineering and applied microbiology.