Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions

European Food Research and Technology

Volumn 214, Issue 1, 2002, Pages 58-62

  Amárita, Felix ^a   Carmen Martinez Cuesta M ^a   Taborda, Gonzalo ^b,d   Soto Yárritu, Pilar L ^c   Requena, Teresa ^a   Peláez, Carmen ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

^d UNIVERSIDAD DE CALDAS   (Colombia)

Author keywords

Cheese flavour; Cheese model system; Ketoacid decarboxylase; Lactococcus lactis; Methional

Indexed keywords

EID: 0011424404     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0420-y     Document Type: Article

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