Microbiology and Technology of Fermented Foods
By R. Hutkins. 2006
392 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/a74cf5ad18e1d72ba6e0eeb08b333fe7d52661ef
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In Food Science
In Molecular Biology
Citations in the corpus
- Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. (2016, background): “Food fermentation is one of the oldest methods for food processing and traditional 57 fermented foods are highly valued for their rich and complex taste and odour (Hutkins, 2006).”