Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
Artículo
Acceso abierto
Artículo
CONICET Digital
Starter cultures of Lactobacillus helveticus used in hard cooked cheeses play an important role in flavor development. In this work, we studied the capacity of three strains of L. helveticus, two autochthonous (Lh138 and...
Idioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access