An approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds (CROSBI ID 617384)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Pogačić, T ; Yee, A., Maillard, M-B., Leclerc, A., Herve, C., Chuat, V., Valence, F., Thierry, A.
engleski
An approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
Microorganisms play an important role in the development of cheese flavour. Our aim was to develop a methodological approach to facilitate the screening of various cheese-related bacteria for their ability to produce aroma compounds.
lactic acid bacteria; propionic bacteria; volatilome screening; HS trap GC-MS; cheese; aroma
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
2014.
objavljeno
Podaci o matičnoj publikaciji
9th Cheese Symposium, Cork, Ireland (2014-11-12 - 2014-11-13).
Cork:
Podaci o skupu
9th Cheese Symposium
predavanje
12.11.2014-13.11.2014
Cork, Irska
