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Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods (CROSBI ID 54128)
Prilog u knjizi | izvorni znanstveni rad
Thierry, Anne ; Pogačić, Tomislav ; Weber, Magalie ; Lortal, Sylvie
Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods // Biotechnology of Lactic Acid Bacteria: Novel Applications, 2nd Edition / Mozzi, Fernanda ; Raya, R. Raúl ; Vignolo, M. Graciela (ur.). Cambridge: John Wiley & Sons, 2015. str. 314-340
Podaci o odgovornosti
Thierry, Anne ; Pogačić, Tomislav ; Weber, Magalie ; Lortal, Sylvie
engleski
Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods
The role of LAB in the production of flavor compounds in fermented foods is presented. Meta‐omics approaches in characterisation of LAB flavour potential are also summarised.
lactic acid bacteria, biotechnology, flavour compounds, metabolism, fermentation, omics
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Podaci o prilogu
314-340.
objavljeno
Podaci o knjizi
Biotechnology of Lactic Acid Bacteria: Novel Applications, 2nd Edition
Mozzi, Fernanda ; Raya, R. Raúl ; Vignolo, M. Graciela
Cambridge: John Wiley & Sons
2015.
978-1-118-86840-9
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