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Yeast-derived flavors and flavor enhancers and their probable mode of action
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1992
Year
Food ChemistryYeast-derived FlavorsFlavor PerceptionFood FermentationBiochemistryFlavoromicsSensory Science (Food Sensory Science)Health SciencesMedicineBiotechnologyYeastProbable ModeMetabolomicsSensory SciencePharmacologyYeast AutolysatesFlavor Enhancers
Research is leading to development of improved yeast extracts, yeast autolysates, and flavor enhancers, as well as elucidation of the mechanisms of flavor perception, enhancement, and synergism