Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS

Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important...

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Detalles Bibliográficos
Autores principales: Ruiz, María J., Salatti-Dorado, José A., Cardador, María J., Frizzo, Laureano, Jordano, Rafael, Arce, Lourdes, Medina, Luis M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858180/
https://www.ncbi.nlm.nih.gov/pubmed/36673464
http://dx.doi.org/10.3390/foods12020372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858180/
https://www.ncbi.nlm.nih.gov/pubmed/36673464
http://dx.doi.org/10.3390/foods12020372

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