A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
| Autor: | Chen, Lei, Liu, Rui, Wu, Mangang, Ge, Qingfeng, Yu, Hai |
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| Zdroj: | In Trends in Food Science & Technology March 2024 145 |
| Databáze: | ScienceDirect |
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