Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria
Author:
Funder
FILAGRO “Strategie innovative e sostenibili per la filiera agroalimentare,”
Accordo Quadro Consiglio Nazionale delle Ricerche
Regione Lombardia
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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3. Key odorants in various cheese types as determined by gas chromatography–olfactometry;Curioni;International Dairy Journal,2002
4. Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening;Gobbetti;Trends in Food Science & Technology,2015
5. Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum;Groot;Applied and Environmental Microbiology,1998
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