Keywords = in flavourproductioncapacitieswasinvestigated in milk cultures. Organoleplic evaluation revealed that many strains produced different flavoursdistinctfromthose produced by industrial strains. Most dairy wild strains showed proteolytic activity and we
| Number of Articles: 1 | ||
| 1 | Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation | |
| Volume 5, Issue 2, March 2008, Page 31-43 | ||
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