Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
Cano-García, Liliana, Rivera-Jiménez, Silvia, Belloch, Carmela, Flores, MónicaТом:
151
Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.11.051
Date:
May, 2014
Файл:
PDF, 1.15 MB
english, 2014