Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00655.x/fullpdf
Reference44 articles.
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4. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus;Chaves;Applied and Environmental Microbiology,2002
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