HPLC analysis of the pigments produced by the microflora isolated from the 'Protected Designation of Origin' French red-smear soft cheeses Munster, Epoisses, Reblochon and Livarot

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 855-860

  Galaup, P ^a   Flamin, C ^a   Carlet, E ^a   Dufosse L ^a  

^a UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

Author keywords

Bacteria; Carotenoid; Cheese ripening; Color; Smear

Indexed keywords

ABSORPTION; BACTERIA; BIOSYNTHESIS; COLOR; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERS;

METHANOLIC EXTRACTS; MICROFLORA; RIPENING BACTERIA; SOFT CHEESE;

PIGMENTS;

BACTERIA (MICROORGANISMS); BREVIBACTERIUM LINENS; CORYNEBACTERIACEAE; MICROCOCCACEAE;

EID: 23144448577     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.01.011     Document Type: Conference Paper

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