Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

MicrobiologyOpen

Volumn 1, Issue 2, 2012, Pages 161-168

  Gori, Klaus ^a   Sørensen, Louise Marie ^a   Petersen, Mikael Agerlin ^a   Jespersen, Lene ^a   Arneborg, Nils ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cheese ripening; Debaryomyces hansenii; Flavor production

Indexed keywords

3 METHYL 3 BUTEN 1 OL; ALCOHOL; ALDEHYDE; FLAVORING AGENT; ISOBUTANOL; ISOBUTYRALDEHYDE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CONCENTRATION (PARAMETERS); DEBARYOMYCES HANSENII; FUNGAL STRAIN; FUNGUS CULTURE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PERCEPTIVE THRESHOLD; PRIORITY JOURNAL;

EID: 84884212536     PISSN: None     EISSN: 20458827     Source Type: Journal    
DOI: 10.1002/mbo3.11     Document Type: Article

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