A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds (CROSBI ID 613779)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Pogačić, Tomislav ; Maillard, Marie-Bernadette ; Leclerc, Aurélie ; Hervé, Christophe ; Chuat, Victoria ; Valence, Florence ; Thierry, Anne
engleski
A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
The aim was to develop a methodological approach to facilitate and expedite screening of various cheese-related bacteria in curd based medium for their ability to produce aroma compounds.
microorganisms; aroma compounds; screening; volatilomes; cheese; HS trap GC-MS
Troškovi sudjelovanja na simpoziju Food Micro 2014 su financirani iz vlastitih sredstava (Tomislav Pogačić, znanstveni novak-postdoktorand).
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Podaci o prilogu
2014.
objavljeno
Podaci o matičnoj publikaciji
Food Micro 2014
Nantes:
Podaci o skupu
Food Micro 2014
predavanje
01.09.2014-04.09.2014
Nantes, Francuska
