Effect of Glycosidase Production by <i>Rhodotorula mucilaginosa</i> on the Release of Flavor Compounds in Fermented White Radish
Fermented vegetables are highly valued by consumers for their distinct flavors and rich nutritional content. Microbial fermentation imparts distinct flavors to these vegetables, with red yeast being a common microorganism involved in the fermentation process. However, studies on the impact of red ye...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1263 |
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