Retention of aroma compounds by lactic acid bacteria in model food media

Food Hydrocolloids

Volumn 22, Issue 2, 2008, Pages 211-217

  Ly, M H ^a,b   Covarrubias Cervantes, M ^a   Dury Brun, C ^a   Bordet, S ^a   Voilley, A ^a   Le, T M ^b   Belin, J M ^a   Waché, Y ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Laboratoire de Technologie des Fermentations et Biotechnologie   (Viet Nam)

Author keywords

Aroma compound; Interactions; Lactic acid bacteria; Retention; Surface properties

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 34547850147     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.001     Document Type: Article

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