id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1503	Sah, Sagnik; Putatunda, Shyarshree; Majumder, Rajib; Das, Arpita	Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products	2024		.htm	text/html	454	14	26	Keywords: Cereal-based food, Volatile flavor compounds, Lactic acid bacteria, Fermentation, Amino acid metabolism, HPLC, GC-MS Downloads Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 11 (2024): November 2024 / Review Articles Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products Authors Sagnik Sah Shyarshree Putatunda Rajib Majumder Arpita Das DOI: https://doi.org/10.31989/ffhd.v14i11.1503 Abstract Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety.	cache/ffhd-1503.htm	txt/ffhd-1503.txt