Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

Published 2011 View Full Article

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Title
Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 4, Pages 1414-1421
Publisher
Elsevier BV
Online
2011-10-18
DOI
10.1016/j.foodchem.2011.10.010

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