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Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures
M.L. Escamilla-Hurtado, S.E. Valdés-Martínez, J. Soriano-Santos, R. Gómez-Pliego, J.R. Verde-Calvo, A. Reyes-Dorantes, A. Tomasini-CampocosioVolume:
105
Year:
2005
Language:
english
Pages:
12
DOI:
10.1016/j.ijfoodmicro.2005.04.014
File:
PDF, 170 KB
english, 2005