Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)

Indian Journal of Biotechnology

Volumn 8, Issue 3, 2009, Pages 304-310

  Yuliana, Neti ^a   Garcia, Virgilio V ^b  

^a UNIVERSITY OF LAMPUNG   (Indonesia)

^b UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

Author keywords

Malic acid; Pediococcus acidilactici; Sulphur components; Tempoyak

Indexed keywords

1 1 BIS ETHYLTHIO; ACETIC ACID; DIETHYL DISULFIDE; DIMETHYL DISULFIDE; DISULFIDE; ETHANE; FLAVORING AGENT; LACTIC ACID; MALIC ACID; SUGAR; SULFUR; UNCLASSIFIED DRUG; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; CONTROLLED STUDY; DURIO ZIBETHINUS; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY; INOCULATION; MASS SPECTROMETRY; NONHUMAN; PEDIOCOCCUS ACIDILACTICI;

DURIO ZIBETHINUS; PEDIOCOCCUS ACIDILACTICI;

EID: 70349326643     PISSN: 09725849     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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