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Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.

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第一作者： Mariam,Muradova

第一单位： Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France.;International Research Center "Biotechnologies of the Third Millennium", Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia.

作者： Mariam,Muradova ^[1] ; Alena,Proskura ^[1] ; Francis,Canon ^[2] ; Irina,Aleksandrova ^[3] ; Mathieu,Schwartz ^[2] ; Jean-Marie,Heydel ^[2] ; Denis,Baranenko ^[3] ; Liudmila,Nadtochii ^[3] ; Fabrice,Neiers ^[2]

作者单位： Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France.;International Research Center "Biotechnologies of the Third Millennium", Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia. ^[1] Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France. ^[2] International Research Center "Biotechnologies of the Third Millennium", Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia. ^[3]

关键词 aroma flavor food glycoconjugates microbiota taste β-glucosidases

DOI 10.3390/foods12244484

PMID 38137288

发布时间 2024-10-18

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Foods (Basel, Switzerland)

2023年12卷24期

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Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.

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Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.

Foods (Basel, Switzerland)

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