Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptoc...

Descripción completa

Detalles Bibliográficos
Autores principales: Dan, Tong, Wang, Dan, Wu, Shimei, Jin, Rulin, Ren, Weiyi, Sun, Tiansong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151417/
https://www.ncbi.nlm.nih.gov/pubmed/28961194
http://dx.doi.org/10.3390/molecules22101633

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151417/
https://www.ncbi.nlm.nih.gov/pubmed/28961194
http://dx.doi.org/10.3390/molecules22101633

Ejemplares similares