Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 18, 2006, Pages 6819-6824

  Thierry, Anne ^a   Maillard, Marie Bernadette ^a   Richoux, Romain ^b   Lortal, Sylvie ^a  

^a UMR1253   (France)

^b Institut Technique Francais des Fromages   (France)

Author keywords

Ester; Ethanol; Propionibacteria; Swiss cheese

Indexed keywords

ALCOHOL; ESTER;

ARTICLE; CHEESE; ENZYMOLOGY; METABOLISM; MICROBIOLOGY; PROPIONIBACTERIUM;

CHEESE; ESTERS; ETHANOL; PROPIONIBACTERIUM;

EID: 33748916010     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060673m     Document Type: Article

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