Development of functional bioflavor based on Indonesian indigenous microbial fermentation products
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DOI: 10.1186/s42779-024-00242-6
Abstract: Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the relationship between fermentation products, microbial aspects, functional implications and biotechnological applications. The methodology employed in the literature review, including the sources used and… read more here.
Keywords: functional bioflavor; flavor; microbial fermentation; fermentation products ... See more keywords