Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

Food Chemistry

Volumn 113, Issue 2, 2009, Pages 457-463

  Jesús Andrade, Ma ^a   Córdoba, Juan José ^a   Sánchez, Beatriz ^a   Casado, Eva Ma ^a   Rodríguez, Mar ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; Volatile compounds; Yeasts

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; CARBOXYLIC ACID; ESTER; HYDROCARBON; KETONE; MITOCHONDRIAL DNA; SULFUR DERIVATIVE; VOLATILE AGENT;

ARTICLE; BIOTYPE; CANDIDA ZEYLANOIDES; CULTURE MEDIUM; DEBARYOMYCES HANSENII; DNA DETERMINATION; DRY CURED HAM; EXTRACTION; FLAVOR; FOOD PROCESSING; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; NONHUMAN; SOLID PHASE MICROEXTRACTION; SPAIN; STARTER CULTURE; YEAST;

CANDIDA ZEYLANOIDES; DEBARYOMYCES HANSENII;

EID: 53949117978     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.080     Document Type: Article

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