Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Bras...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2022-05-01
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| Colecção: | Applied Sciences |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2076-3417/12/11/5598 |
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