ALDO TODARO

PRELIMINARY CHARACTERIZATION OF WILD LACTIC ACID BACTERIA AND THEIR ABILITIES TO PRODUCE FLAVOUR COMPOUNDS IN RIPENED MODEL CHEESE SYSTEM.

Autori: RANDAZZO, CL; DE LUCA, S; TODARO, A; RESTUCCIA, C; LANZA, CM; SPAGNA, G; CAGGIA, C
Anno di pubblicazione: 2007
Tipologia: Articolo in rivista (Articolo in rivista)
Parole Chiave: lactic acid bacteria, model cheese system, sensory analysis, volatile compounds
OA Link: http://hdl.handle.net/10447/62851