Chargement en cours...
Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptoc...
Enregistré dans:
| Publié dans: | Molecules |
|---|---|
| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2017
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6151417/ https://ncbi.nlm.nih.gov/pubmed/28961194 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules22101633 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|