Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Published 2019 View Full Article

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Title
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
Authors
Keywords
Fatty acids, Organic acids, Volatile compounds, Antifungal bioprotective cultures, Sour cream, Yogurt, Cheese
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 125260
Publisher
Elsevier BV
Online
2019-07-25
DOI
10.1016/j.foodchem.2019.125260

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