Isolation, identification and characterization of indigenous lactic acid bacteria for flavour improvement
The presence of lactic acid bacteria (LAB) in fermented foods improves the health safety of food. Flavour development in dairy fermentations rises from a series of biochemical processes, and to restore the unique characteristics of traditional dairy varieties is to evaluate new wild LAB strains bein...
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| Principais autores: | , , |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2018
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| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/14833 |
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