Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
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Volatile flavor compounds in yogurt: a review.Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: implications for risk assessment of food and flavoring workers.Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting.Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
P2860
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
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2005 nî lūn-bûn
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name
Influence of starter culture o ...... produced from fermented milk.
@en
Influence of starter culture o ...... produced from fermented milk.
@nl
type
label
Influence of starter culture o ...... produced from fermented milk.
@en
Influence of starter culture o ...... produced from fermented milk.
@nl
prefLabel
Influence of starter culture o ...... produced from fermented milk.
@en
Influence of starter culture o ...... produced from fermented milk.
@nl
P1476
Influence of starter culture o ...... y produced from fermented milk
@en
P2093
C M Delahunty
F J Gallardo-Escamilla
P304
P356
10.3168/JDS.S0022-0302(05)73060-5
P407
P50
P577
2005-11-01T00:00:00Z