Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Kluyveromyces marxianus Strains

Kluyveromyces marxianus has the ability to contribute to the aroma profile of foods and beverages since it is able to produce several volatile organic compounds (VOCs). In this study, 8 dairy K. marxianus strains, previously selected for their adhesion properties, were tested for VOCs production whe...

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Detalles Bibliográficos
Autores principales: Perpetuini, Giorgia, Tittarelli, Fabrizia, Perla, Carlo, Tofalo, Rosanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498923/
https://www.ncbi.nlm.nih.gov/pubmed/36141037
http://dx.doi.org/10.3390/foods11182910

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498923/
https://www.ncbi.nlm.nih.gov/pubmed/36141037
http://dx.doi.org/10.3390/foods11182910

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