Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

LWT

Volumn 76, Issue , 2017, Pages 209-215

  Bezerra, Taliana Kênia Alves ^a   Arcanjo, Narciza Maria de Oliveira ^a   Araújo, Ana Rita Ribeiro de ^a   Queiroz, Angela Lima Menêses de ^a   Oliveira, Maria Elieidy Gomes de ^a   Gomes, Ana Maria Pereira ^b   Madruga, Marta Suely ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Aroma; Cheese; Dairy products; GC MS; Probiotics

Indexed keywords

AROMATIC HYDROCARBONS; BACILLI; CHEESES; DAIRIES; DAIRY PRODUCTS; ESTERS; KETONES; LACTIC ACID; ODORS;

AROMA; AROMATIC PROFILES; BIFIDOBACTERIUM LACTIS; GC/MS; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS; VOLATILE PROFILE;

PROBIOTICS;

EID: 84964645545     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.041     Document Type: Article

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