Isolation, identification and selection of lactic acid bacteria cultures for production of food aroma & flavour compounds

Australian Journal of Basic and Applied Sciences

Volumn 6, Issue 6, 2012, Pages 183-203

  Sharaf, Osama M ^a   El Shafie, Kawther ^a   Ibrahim, Gamal A ^a   Effat, Baher A ^a   Abd El Mageed, Magda A ^b   Mansour, Amro F ^b   Shahein, Mohamed S ^b   Shaaban, Hamdy A ^b   El Massrey, Khaled F ^b   Osman, Fouad M ^b   El Ghorab, Ahmed H ^b  

^a Dairy Microbiology Lab   (Egypt)

^b NRC   (Egypt)

Author keywords

Amino acids; Aroma and flavour; GC MS volatile components; Lactic acid bacteria

Indexed keywords

EID: 84867187304     PISSN: 19918178     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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