PRELIMINARY CHARACTERIZATION OF WILD LACTIC ACID BACTERIA AND THEIR ABILITIES TO PRODUCE FLAVOUR COMPOUNDS IN RIPENED MODEL CHEESE SYSTEM.
- Authors: RANDAZZO, CL; DE LUCA, S; TODARO, A; RESTUCCIA, C; LANZA, CM; SPAGNA, G; CAGGIA, C
- Publication year: 2007
- Type: Articolo in rivista (Articolo in rivista)
- Key words: lactic acid bacteria, model cheese system, sensory analysis, volatile compounds
- OA Link: http://hdl.handle.net/10447/62851