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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...
Shranjeno v:
| izdano v: | Microb Cell Fact |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
BioMed Central
2018
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| Teme: | |
| Online dostop: | 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 |
| Oznake: |
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