Chen-Han Geng

Yeast Fermentation Modulates Aroma-Active Volatile Profiles and Bioactive Metabolites in Enzymatically Hydrolyzed Kombu (Saccharina japonica) Slurry.

Seaweeds are promising sustainable food resources, yet their utilization is limited by fishy off-flavors mainly derived from lipid oxidation. Although yeast fermentation is widely used for flavor modulation, species/strain-dependent aroma regulation in kombu (Saccharina japonica) slurry remains unclear. In this study,...