Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants.

Seseña, S; Sánchez-Hurtado, I; González Viñas, M A; Palop, L

Seseña, S; Sánchez-Hurtado, I; González Viñas, M A; Palop, L.

Affiliation

Seseña S; Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.

Int J Food Microbiol ; 67(3): 197-205, 2001 Aug 05.

Article in En | MEDLINE | ID: mdl-11518429

Subject(s)

Lactic Acid/metabolism; Lactobacillus/growth & development; Solanaceae/microbiology; Carbohydrate Metabolism; Fermentation; Hydrogen-Ion Concentration; Lactobacillus/metabolism; Solanaceae/metabolism; Taste

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Collection: 01-internacional Database: MEDLINE Main subject: Lactic Acid / Solanaceae / Lactobacillus Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2001 Document type: Article Affiliation country: Spain

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