Keyphrases
2-pentylfuran
10%
3-methyl-1-butanol
10%
Acid Inhibitor
14%
Alternative Basis
42%
Andrena
14%
Apis Mellifera
10%
Apple Pulp
42%
Apple Sugar
42%
Avenacosides
14%
Bacteria Screening
42%
Bioprotection
14%
Bombus
14%
C Source
10%
Cheese Flavor
14%
Cometabolic
10%
Dairy
21%
Diacetyl
10%
Diacetyl Production
14%
Fermentation
10%
Fermented Dairy
28%
Fermented Products
10%
Food Transition
42%
Fructose
10%
Hazelnut Milk
14%
Honey Bee
42%
In Situ
10%
Inhibitor Degradation
14%
Insect Microbiome
42%
Isolated Strains
10%
LAB Strains
21%
Lactobacillus Kunkeei
42%
Lactococcus Lactis
42%
Leuconostoc Pseudomesenteroides
42%
Metabolism
21%
Microbial Screening
14%
Non-dairy Fermented Products
14%
Nonanal
10%
Nutritional Properties
10%
Nutritional Supply
14%
Off-flavor
21%
Pea Milk
14%
Pentanal
10%
Plant Protein
10%
Plant-based
21%
Plant-based Cheese
14%
Plant-based Dairy Alternatives
42%
Potato
42%
Proteinase
10%
Synergistic Effect
42%
Technological Properties
10%
Food Science
Acetoin
8%
Acidification
10%
Acidification Rate
8%
Amino Acids
10%
Antinutrients
10%
Cereal
42%
Cheese Flavor
21%
Coumaric
8%
Dietary Habit
21%
Enzymatic Hydrolysis
14%
Fermented Dairy Product
42%
Fermented Food
53%
Food Package Labeling
5%
Gas Chromatography Mass Spectrometry
5%
Glucosidase
8%
Hazelnut
10%
Lactic Acid Bacteria
100%
Lactococcus
53%
Leuconostoc
53%
Meat Analog
21%
Molasse
42%
Non-dairy
8%
Nonanal
8%
Organoleptic
8%
Organoleptic Property
10%
Phytate
21%
Phytate
10%
Semi-Soft Cheese
21%
Soya Milk
10%
Soybean
53%
Starter Culture
64%
Vegetable Protein
10%
Yogurt
21%
