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The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production

Yue Xu; Qiyan Zhao; Yida Xu; Xiudan Wei; Xueming Xu; Dan Xu
Food Bioscience · Vol. 59 · pp. 104187 · 2024
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume59
Pages104187
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2024.104187
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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