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1.
Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.
J Dairy Res
; 83(4): 479-486, 2016 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-27691999
2.
Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
J Agric Food Chem
; 54(16): 5855-67, 2006 Aug 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-16881687
3.
Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
Int J Food Microbiol
; 172: 57-61, 2014 Feb 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-24361833
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