Premium
Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate
Author(s) -
Li Xinzhi,
Lee PinRou,
Taniasuri Fransisca,
Liu ShaoQuan
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14850
Subject(s) - hydrolysate , yeast , food science , chemistry , fermentation , free amino nitrogen , seasoning , wine , isoamyl alcohol , malolactic fermentation , wine fault , hydrolysis , biochemistry , yeast in winemaking , lactic acid , organic chemistry , biology , saccharomyces cerevisiae , alcohol , bacteria , raw material , genetics
An overview of transforming the pork hydrolysate to pork‐based sauce by yeast fermentation.