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A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation
Pediococcus pentosaceus is important probiotics in Chinese Laomian. Its role in meat and fermented vegetable has been largely demonstrated, but few studies have investigated the role of P. pentosaceus in Chinese Laomian. For this purpose, we simulated Laomian fermentation using Saccharomyces cerevis...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7500783/ https://ncbi.nlm.nih.gov/pubmed/32994968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1807 |
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