Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

FEMS Microbiology Reviews - Tập 29 - Trang 591-610 - 2005
Gerrit Smit1,2, Bart A. Smit3, Wim J.M. Engels3
1Wageningen University, Department of Food Chemistry, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
2Unilever Food Research Centre, Department of Flavour Generation and Analysis, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
3NIZO Food Research, Department of Flavour, P.O. Box 20, 6710 BA Ede, The Netherlands

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FEMS Microbiology Reviews

Tập 29

591-610

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