The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants.
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DOI: 10.1021/acs.jafc.0c03979
Abstract: Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addi-tion of L-phenylalanine by Galactomyces… read more here.
Keywords: sweet whey; key odorants; galactomyces geotrichum; sour sweet ... See more keywords