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...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Molecules
Prif Awduron: Dan, Tong, Wang, Dan, Wu, Shimei, Jin, Rulin, Ren, Weiyi, Sun, Tiansong
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI 2017
Pynciau:
Article
Mynediad Ar-lein: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
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