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Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors,tolerance to abiotic stress conditions and aroma generation |
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| Authors: | Carmela Belloch Laura Perea-Sanz Amparo Gamero Monica Flores |
| Affiliation: | 1. Departments of Food Biotechnology and Food Science, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain;2. Departamento de Medicina Preventiva y Salud Publica, CC. Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de Valencia, Burjassot, Valencia, Spain |
| Abstract: | |
| Keywords: | aroma Debaryomyces hansenii starter stress virulence |