Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

出版年份 2016 全文链接

标题

作者

关键词

Lactobacillus reuteri, Reuterin, Cheese, Volatile compounds, Aroma, Odour

出版物

Volume 232, Issue -, Pages 103-110

出版商

Elsevier BV

发表日期

2016-06-02

DOI

10.1016/j.ijfoodmicro.2016.05.031

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