Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Crossref DOI link: https://doi.org/10.1007/s13594-016-0291-4
Published Online: 2016-05-12
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Peralta, Guillermo Hugo
Wolf, I. V.
Perotti, M. C.
Bergamini, C. V.
Hynes, E. R.
Funding for this research was provided by:
Consejo Nacional de Investigaciones Científicas y Técnicas
Agencia Nacional de Promoción Científica y Tecnológica
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