The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solution characterized by a high efficiency, an independe...

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Detalles Bibliográficos
Autores principales: Szudera-Kończal, Kamila, Myszka, Kamila, Kubiak, Piotr, Drabińska, Natalia, Majcher, Małgorzata Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254893/
https://www.ncbi.nlm.nih.gov/pubmed/37298782
http://dx.doi.org/10.3390/molecules28114308

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254893/
https://www.ncbi.nlm.nih.gov/pubmed/37298782
http://dx.doi.org/10.3390/molecules28114308

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