Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses-Reference-Cited by-同舟云学术

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

Published:2020-03 Issue:3 Volume:129 Page:333-347
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Suzuki-Iwashima Ai,Matsuura Hiroaki,Iwasawa Ai,Shiota Makoto

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference33 articles.

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3. Controlled production of Camembert-type cheeses. Part Ⅰ: microbiological and physicochemical evolutions;Leclercq-Perlat;J. Dairy Res.,2004

4. Biosynthesis of flavors by Penicillium roqueforti;Kinsella;Biotechnol. Bioeng.,1976

5. Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese;Karahadian;J. Dairy Sci.,1985

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