Abstract
Off-flavours that arise in foods because of microbiological or enzymic activity fall into three main categories. These are described in the following sections.
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Springett, M.B. (1996). Formation of off-flavours due to microbiological and enzymic action. In: Saxby, M.J. (eds) Food Taints and Off-Flavours. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2151-8_9
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DOI: https://doi.org/10.1007/978-1-4615-2151-8_9
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