Current Research on Flavor Compounds in Fermented Food Products

Niël van Wyk

doi:10.3390/foods13050730

Current Research on Flavor Compounds in Fermented Food Products

Foods. 2024 Feb 28;13(5):730. doi: 10.3390/foods13050730.

Author

Niël van Wyk^{1

2}

Affiliations

¹ Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany.
² ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia.

Abstract

Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].

Publication types

Editorial

Abstract

Publication types

Grants and funding