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Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model
Flavor production among 12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce impo...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Blackwell Publishing Inc
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3426413/ https://ncbi.nlm.nih.gov/pubmed/22950022 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mbo3.11 |
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