The Use of Enzymes and Microorganisms for the Production of Aroma Compounds from Lipids
Lipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural pathways, some processes have been developed to pro...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2004-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163417 |