Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA

LWT

Volumn 107, Issue , 2019, Pages 72-78

  Galli, Bruno Domingues ^a   Baptista, Débora Parra ^a   Cavalheiro, Flávia Giacometti ^a   Gigante, Mirna Lúcia ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Adjunct culture; Dairy; Descriptive analysis; Food technology; Lactobacillus rhamnosus GG

Indexed keywords

BACILLI; FLAVOR COMPOUNDS; FOOD TECHNOLOGY; PASTEURIZATION;

ADJUNCT CULTURES; DESCRIPTIVE ANALYSIS; GLOBAL ACCEPTANCE; LACTOBACILLUS RHAMNOSUS; PASTEURIZED MILK; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY PROFILES;

DAIRIES;

EID: 85062493912     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.02.077     Document Type: Article

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