acetoin butter flavor
Selected indexed studies
- Controlling therapeutic protein expression via inhalation of a butter flavor molecule. (Nucleic Acids Res, 2023) [PMID:36625292]
- Fermented butter aroma for plant-based applications. (FEMS Microbiol Lett, 2022) [PMID:36331038]
- Diacetyl formation by lactic bacteria. (Rev Latinoam Microbiol, 1996) [PMID:8986113]
_Worker-drafted node — pending editorial review._
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Sources
- Emissions from cooking microwave popcorn. (2007) pubmed
- Fermented butter aroma for plant-based applications. (2022) pubmed
- Controlling therapeutic protein expression via inhalation of a butter flavor molecule. (2023) pubmed
- Diacetyl formation by lactic bacteria. (1996) pubmed
- Flavorings-Related Lung Disease: A Brief Review and New Mechanistic Data. (2019) pubmed
- From Waste to Taste-Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered) Lactococcus lactis Dairy Isolate. (2020) pubmed
- Assessment of worker chemical exposures in California vape shops. (2022) pubmed
- Toxicity studies of acetoin and 2,3-pentanedione administered by inhalation to Wistar Han [Crl:WI(Han)] rats and B6C3F1/N mice. (2023) pubmed
- Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production. (2021) pubmed
- Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro. (2013) pubmed