Effects of phenylalanine, valine, isoleucine, and leucine on the composition and flavor of lactic acid bacteria-fermented celery

Food Bioscience 2026

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Authors: Yingying Zeng, Weiwei He, Yuhao Li, Junyi Yin, Mingyong Xie
DOI: 10.1016/j.fbio.2026.108557
Cited by: 3
References: 54

Fields of Study & Subjects

Probiotics and Fermented Foods GABA and Rice Research Biopolymer Synthesis and Applications

Publication details

Journal / source
Food Bioscience
Publisher
Elsevier BV
Volume
78
Pages
108557–108557
Publication date
26 February 2026
Language
EN