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Generation of Meaty Aroma from Onion(Allium cepa L)with Polyporus umbellatus:Fermentation System,Sensory Profile,and Aroma Characterization

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第一作者： Felix Stoppelmann

作者： Felix Stoppelmann ^[1] ; Lap Fei Chan ; Jiaqi Liang

作者单位： Department of Flavor Chemistry,Institute of Food Science and Biotechnology,University of Hohenheim,70599 Stuttgart,Germany ^[1]

关键词 meaty flavor Allium basidiomycetes fermentation bis(2-methyl-3-furyl)disulfide meat alternatives

发布时间 2023-11-11

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Journal of Agricultural and Food Chemistry

2023年71卷35期

13054-13065页

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Journal of Agricultural and Food Chemistry

2023年71卷35期

13054-13065页

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Generation of Meaty Aroma from Onion(Allium cepa L)with Polyporus umbellatus:Fermentation System,Sensory Profile,and Aroma Characterization

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Generation of Meaty Aroma from Onion(Allium cepa L)with Polyporus umbellatus:Fermentation System,Sensory Profile,and Aroma Characterization

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

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