A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Trends in Food Science & Technology.2024Chen L, Liu R, Wu M, et al.

Study designOther primary literature

SubjectUnknown

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。