Pregled bibliografske jedinice broj: 762179
Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods
Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods // Biotechnology of Lactic Acid Bacteria: Novel Applications, 2nd Edition / Mozzi, Fernanda ; Raya, R. Raúl ; Vignolo, M. Graciela (ur.).
Cambridge: John Wiley & Sons, 2015. str. 314-340
CROSBI ID: 762179 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods
Autori
Thierry, Anne ; Pogačić, Tomislav ; Weber, Magalie ; Lortal, Sylvie
Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni
Knjiga
Biotechnology of Lactic Acid Bacteria: Novel Applications, 2nd Edition
Urednik/ci
Mozzi, Fernanda ; Raya, R. Raúl ; Vignolo, M. Graciela
Izdavač
John Wiley & Sons
Grad
Cambridge
Godina
2015
Raspon stranica
314-340
ISBN
978-1-118-86840-9
Ključne riječi
lactic acid bacteria, biotechnology, flavour compounds, metabolism, fermentation, omics
Sažetak
The role of LAB in the production of flavor compounds in fermented foods is presented. Meta‐omics approaches in characterisation of LAB flavour potential are also summarised.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija
