Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation
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Title
Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation
Authors
Keywords
Edible insects, Allomyrina dichotoma, Off-flavor, HS-SPME/GC-MS, Yeast fermentation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 150, Issue -, Pages 111940
Publisher
Elsevier BV
Online
2021-06-17
DOI
10.1016/j.lwt.2021.111940
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