Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons-Reference-Cited by-同舟云学术

Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons

Published:2023-10 Issue: Volume:115 Page:104337
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Wätjen Anders Peter^ORCID,De Vero Luciana,Carmona Estefania Núñez,Sberveglieri Veronica,Huang Wenkang^ORCID,Turner Mark S.,Bang-Berthelsen Claus Heiner

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Unveiling the molecular basis of Mascarpone cheese aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS;Capozzi;Molecules,2020

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