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Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, w...
Gespeichert in:
| Veröffentlicht in: | Microbiologyopen |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5822340/ https://ncbi.nlm.nih.gov/pubmed/29277964 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mbo3.533 |
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