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

出版年份 2019 全文链接

标题

作者

关键词

Fatty acids, Organic acids, Volatile compounds, Antifungal bioprotective cultures, Sour cream, Yogurt, Cheese

出版物

FOOD CHEMISTRY

Volume -, Issue -, Pages 125260

出版商

Elsevier BV

发表日期

2019-07-25

DOI

10.1016/j.foodchem.2019.125260

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