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...

Full beskrivning

Sparad:
Bibliografiska uppgifter
I publikationen:Microb Cell Fact
Huvudupphovsmän: van Mastrigt, Oscar, Gallegos Tejeda, Diego, Kristensen, Mette N., Abee, Tjakko, Smid, Eddy J.
Materialtyp: Artigo
Språk:Inglês
Publicerad: BioMed Central 2018
Ämnen:
Research
Länkar: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
Taggar: Lägg till en tagg
Inga taggar, Lägg till första taggen!

Liknande verk