Bioconversion of glycosidic precursors from sour guava (Psidium friedrichsthalianum nied.) fruit by the oral microbiota into odor-active volatile compounds
This article belongs to the Special Issue Food Oral Processing and Flavour.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | Aroma precursors, Oral microbiota, Glycosides, |
| Online Access: | http://hdl.handle.net/10261/279012 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100002753 |
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