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Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system |
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| Authors: | Randazzo C L De Luca S Todaro A Restuccia C Lanza C M Spagna G Caggia C |
| Affiliation: | DOFATA, Sezione Tecnologie Agroalimentari, University of Catania, Catania, Italy; BIOMAA, Sezione Tecnologie Alimentari, University of Reggio Calabria, Reggio Calabria, Italy |
| Abstract: | |
| Keywords: | lactic acid bacteria model cheese system sensory analysis volatile compounds |
| 本文献已被 PubMed 等数据库收录！ | |