Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

BACKGROUND: Cheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the cheese. This study aims to i...

Descripción completa

Detalles Bibliográficos
Autores principales: van Mastrigt, Oscar, Gallegos Tejeda, Diego, Kristensen, Mette N., Abee, Tjakko, Smid, Eddy J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6030761/
https://www.ncbi.nlm.nih.gov/pubmed/29973201
http://dx.doi.org/10.1186/s12934-018-0950-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6030761/
https://www.ncbi.nlm.nih.gov/pubmed/29973201
http://dx.doi.org/10.1186/s12934-018-0950-7

Ejemplares similares