Fermentative Production of Volatile Metabolites Using <i>Brettanomyces bruxellensis</i> from Fruit and Vegetable By-Products
Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand. Fermentation is a favourable route by which natural flavours and fragrances can be produced. A non-...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2022-09-01
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| Серія: | Fermentation |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2311-5637/8/9/457 |
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