Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations
Crossref DOI link: https://doi.org/10.1186/s12934-014-0176-2
Published Online: 2014-12-10
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
van de Bunt, Bert
Bron, Peter A
Sijtsma, Lolke
de Vos, Willem M
Hugenholtz, Jeroen
License valid from 2014-12-01
Article History
Received: 13 June 2014
Accepted: 28 November 2014
First Online: 10 December 2014