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Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain
Pilar Fernández de Palencia, Marta de la Plaza, M.Luz Mohedano, M.Carmen Martı́nez-Cuesta, Teresa Requena, Paloma López, Carmen PeláezVolume:
93
Year:
2004
Language:
english
Pages:
13
DOI:
10.1016/j.ijfoodmicro.2003.11.018
File:
PDF, 1.04 MB
english, 2004