2021peer-reviewed34 citations
Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products
Ann‐Kathrin Nedele, Raphaela Schiebelbein, Alessa Bär, Anne Kaup, Yanyan Zhang
Food Research International
Concepts
AromaOdorChemistryFermentationFood scienceFlavorSoy protein