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Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.
Mugampoza, Diriisa; Gkatzionis, Konstantinos; Linforth, Robert S T; Dodd, Christine E R.
Afiliação
  • Mugampoza D; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK; Department of Food Technology, Kyambogo University, P.O. Box 1, Kampala, Uganda. Electronic address: emugampoza@kyu.ac.ug.
  • Gkatzionis K; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK; Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400, Myrina, Lemnos, Greece. Electronic address: kgkatzionis@aegean.gr.
  • Linforth RST; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK. Electronic address: robert.linforth@nottingham.ac.uk.
  • Dodd CER; Division of Food Sciences, University of Nottingham, Leicestershire LE12 5RD, UK. Electronic address: christine.dodd@nottingham.ac.uk.
Food Chem ; 287: 222-231, 2019 Jul 30.
Article em En | MEDLINE | ID: mdl-30857693
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Lactobacillus plantarum / Odorantes Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Lactobacillus plantarum / Odorantes Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article