[HTML] sciencedirect.com

[HTML][HTML] Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona, V Sberveglieri… - Food …, 2023 - Elsevier
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …
被引用次数：4 相关文章

Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona, V Sberveglieri… - Food …, 2023 - orbit.dtu.dk
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …

Leuconostoc performance in soy-based fermentations-Survival, acidification, sugar metabolism, and flavor comparisons.

AP Wätjen, L De Vero, EN Carmona… - Food …, 2023 - europepmc.org
Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism,
and flavor comparisons. - Abstract - Europe PMC Sign in | Create an account https://orcid.org …
[PDF] researchgate.net

[PDF][PDF] Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona… - Food …, 2023 - researchgate.net
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …
[PDF] cnr.it

[PDF][PDF] Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona, V Sberveglieri… - Food …, 2023 - iris.cnr.it
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …

Leuconostoc performance in soy-based fermentations-survival, acidification, sugar metabolism, and flavor comparisons.

AP Wätjen, L de Vero, EN Carmona, V Sberveglieri… - 2023 - cabidigitallibrary.org
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …

Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona… - FOOD …, 2023 - iris.unimore.it
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …

Leuconostoc performance in soy-based fermentations-Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona… - Food …, 2023 - pubmed.ncbi.nlm.nih.gov
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …

[引用][C] Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona… - Food …, 2023 - espace.library.uq.edu.au
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …
[PDF] unimore.it

[PDF][PDF] Leuconostoc performance in soy-based fermentations–Survival, acidification, sugar metabolism, and flavor comparisons

AP Wätjen, L De Vero, EN Carmona… - Food …, 2023 - iris.unimore.it
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …