Metagenomics and volatile profile of Turkish artisanal Tulum cheese microbiota

Author:

Gezginc Yekta,Karabekmez-Erdem Tuğba,Tatar Hazel Dilşad,Dağgeçen Elif Coşkun,Ayman Sermet,Akyol İsmail

Funder

Kahramanmaraş Sütçü Imam Üniversitesi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference65 articles.

1. Some physicochemical characteristics and aroma compounds of Izmir Tulum Cheese produced with different milk types. Ege Üniversitesi Ziraat Fakültesi;Akpınar;Dergisi,2017

2. Deblur rapidly resolves single-nucleotide community sequence patterns;Amir;mSystems,2017

3. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses;Bergamaschi;Journal of Dairy Science,2015

4. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture;Bergamaschi;Journal of Dairy Science,2018

5. Production of volatile aroma compounds by kefir starter cultures;Beshkova;International Dairy Journal,2003

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