Technological and flavour potential of cultures isolated from traditional Greek cheeses - A pool of novel species and starters

International Dairy Journal

Volumn 19, Issue 10, 2009, Pages 595-604

  Asteri, Ioanna Areti ^a,b   Robertson, Nicky ^b   Kagkli, Dafni Maria ^a   Andrewes, Paul ^b   Nychas, George ^a   Coolbear, Tim ^b   Holland, Ross ^b   Crow, Vaughan ^b   Tsakalidou, Effie ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTRONIC NOSE; ESTEROLYTIC ACTIVITY; FAST GAS CHROMATOGRAPHY; LACTIC ACID BACTERIA; LIPOLYTIC; MESOPHILIC; MICROBIAL SPECIES; MICROBIOTA; PRINCIPAL COMPONENTS ANALYSIS; VOLATILE COMPOUNDS;

ALDEHYDES; AMINES; AMINO ACIDS; ARTIFICIAL ORGANS; CHROMATOGRAPHIC ANALYSIS; GAS CHROMATOGRAPHY; LACTIC ACID; MASS SPECTROMETRY; METABOLISM; ORGANIC ACIDS; VOLATILE ORGANIC COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDIPISCIS; LACTOBACILLUS RENNINI;

EID: 67650239146     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.04.006     Document Type: Article

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