Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters-Reference-Cited by-同舟云学术

Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters

Published:2016-11 Issue:11 Volume:99 Page:8633-8637
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Han Noori,Park Sun-Young,Kim Sun-Young,Yoo Mi-Young,Paik Hyun-Dong,Lim Sang-Dong

Funder

the Ministry of Food and Drug Safety

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

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3. Advances in methodology for the validation of methods according to the International Organization for Standardization: Application to the determination of benzoic and sorbic acids in soft drinks by high-performance liquid chromatography;García;J. Chromatogr. A,2003

4. Production of benzoic acid by lactic acid bacteria from Lactobacillus, Lactococcus and Streptococcus genera in milk;Garmiene;Milchwissenschaft,2010

5. Benzoesaure. Chemotaxonomic der pflanzen.;Hegnauer,1992

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