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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

Povezanost rada

Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

Poveznice