Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis-Reference-Cited by-同舟云学术

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Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis

Published:2008-01 Issue:1 Volume:91 Page:49-57
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gutiérrez-Méndez N.,Vallejo-Cordoba B.,González-Córdova A.F.,Nevárez-Moorillón G.V.,Rivera-Chavira B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

1. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese;Alonso-Calleja;Lett. Appl. Microbiol.,2002

2. Lactic Acid Bacteria: Classification and Physiology;Axelsson,2004

3. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;Ayad;Int. Dairy J.,1999

4. Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of metabolic pathway;Ayad;J. Appl. Microbiol.,2001

5. Application of wild starter cultures for flavor development in pilot plant cheese making;Ayad;Int. Dairy J.,2000

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4. Dung Beetle Optimizer Algorithm and Machine Learning-Based Genome Analysis of Lactococcus lactis: Predicting Electronic Sensory Properties of Fermented Milk;Foods;2024-06-21

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