Actaldehyde production and utilization by lactic cultures
Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting i...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27379 |