Flavor contribution, formation mechanism, and regulation of isovaleric acid in fermented foods

TAN Yanli, SONG Xueru, PANG Xueli

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 404-413.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 404-413. DOI: 10.13995/j.cnki.11-1802/ts.040542

Flavor contribution, formation mechanism, and regulation of isovaleric acid in fermented foods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 404-413 https://doi.org/10.13995/j.cnki.11-1802/ts.040542

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