Φορτώνει......
Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures
BACKGROUND: Cheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the cheese. This study aims to i...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Microb Cell Fact |
|---|---|
| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
BioMed Central
2018
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6030761/ https://ncbi.nlm.nih.gov/pubmed/29973201 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12934-018-0950-7 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|