Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria-Reference-Cited by-同舟云学术

Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

Published:2017-03 Issue: Volume:76 Page:209-215
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bezerra Taliana Kênia Alves^ORCID,Arcanjo Narciza Maria de Oliveira,Araújo Ana Rita Ribeiro de,Queiroz Angela Lima Menêses de,Oliveira Maria Elieidy Gomes de,Gomes Ana Maria Pereira,Madruga Marta Suely

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses;Atasoy;Small Ruminant Research,2013

2. Proteolysis in goat ‘‘coalho” cheese supplemented with probiotic lactic acid bacteria;Bezerra;Food Chemistry,2016

3. Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening;Bontinis;Small Ruminant Research,2012

4. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses;Burns;Food Microbiology,2012

5. Functional foods as carriers for SYNBIO®, a probiotic bacteria combination;Coman;International Journal of Food Microbiology,2012

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