Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

Flavor production among 12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce impo...

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Detalles Bibliográficos
Autores principales: Gori, Klaus, Sørensen, Louise Marie, Petersen, Mikael Agerlin, Jespersen, Lene, Arneborg, Nils
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Inc 2012
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426413/
https://www.ncbi.nlm.nih.gov/pubmed/22950022
http://dx.doi.org/10.1002/mbo3.11

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426413/
https://www.ncbi.nlm.nih.gov/pubmed/22950022
http://dx.doi.org/10.1002/mbo3.11

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