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Chen-Han Geng

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Open access Sep 2026

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

Overall, yeast fermentation modulated the metabolic and aroma-active volatile profiles of kombu slurry in a species- and strain-dependent manner, demonstrating the potential of selected yeasts to modulate the flavor-related chemical profile of enzymatically hydrolyzed kombu slurry through changes in volatile and non-vo...

Chen-Han Geng, Shao-Quan Liu, Yu-Yun Lu · 0 citations

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