Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review
Flavor is a key factor in consumer choice and food acceptance. Currently, the vast majority of food flavor additives are produced by chemical synthesis. However, alternative production methods have been explored to meet consumer demands for “clean label” foods and “natural” additives. Consumer deman...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2025-06-01
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| coleção: | Frontiers in Nutrition |
| Assuntos: | |
| Acesso em linha: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1445189/full |
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