Researchers from National University of Singapore Report Findings in Food Science [Modulation of Aroma Compounds In Yeast and Lactic Acid Bacterium Co-fermented Pork Hydrolysates By Thermal Treatment and Addition of Aroma Precursors (Cysteine ...]

Source :: Food Weekly News. February 17, 2022, 189
Publication Year :: 2022
Abstract: 2022 FEB 17 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- Data detailed on Science - Food Science have been presented. According to news reporting [...]

Subjects :: Bacteria -- Reports
Cystine -- Reports
Proteases -- Reports
Pork -- Reports
Fermentation -- Reports
Lactic acid -- Reports
Pork industry -- Reports
Thiols -- Reports
Cysteine -- Reports
Food/cooking/nutrition
National University of Singapore -- Reports

Tools