Production of Sulfur Flavors by Ten Strains of Geotrichum candidum

Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas c...

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Bibliografiske detaljer
Main Authors: Berger, Celine, Khan, Jeffrey A., Molimard, Pascal, Martin, Nathalie, Spinnler, Henry E.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 1999
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC91751/
https://ncbi.nlm.nih.gov/pubmed/10584011
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