Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese-Reference-Cited by-同舟云学术

Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese

Published:2017-06 Issue:6 Volume:100 Page:4322-4334
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

O'Brien Elaine,Mills Susan,Dobson Alleson,Serrano L. Mariela,Hannon John,Ryan Siobhan P.,Kilcawley Kieran N.,Brandsma Johannes B.,Meijer Wilco C.,Hill Colin,Ross R. Paul

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

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