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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2018
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| Materias: | |
| 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 |