Analysis of Volatile Compounds Produced by 2 Strains ofLactococcus lactisIsolated from Leben (Tunisian Fermented Milk) Using Solid-Phase Microextraction-Gas Chromatography-Reference-Cited by-同舟云学术

Analysis of Volatile Compounds Produced by 2 Strains ofLactococcus lactisIsolated from Leben (Tunisian Fermented Milk) Using Solid-Phase Microextraction-Gas Chromatography

Published:2008-08 Issue:6 Volume:73 Page:S247-S252
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Ziadi M.,Wathelet J.P.,Marlier M.,Hamdi M.,Thonart P.

Publisher

Wiley

Subject

Food Science

Reference36 articles.

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3. Study of the volatile fraction of Parmesan cheese;Barbieri;J Agric Food Chem,1994

4. Effect of initial oxygen concentration on diacetyl and acetoin production by Lactococcus lactis subsp. lactis biovar. diacetylactis;Bassit;Appl Microbiol Biotech,1993

5. Effet combiné de l'oxygène et de la température sur l'acidification et les productions de diacétyle et d'acétoïne par Lactococcus lactis subsp. lactis biovar. diacetylactis;Bassit;Lait,1994

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