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Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese

Article ID Journal Published Year Pages File Type
8889968 Food Research International 2016 39 Pages PDF
Keywords
Lactobacillus reuteriReuterinTextureRipeningTasteProteolysisCheese
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese
Authors
Sonia Garde, Natalia Gómez-Torres, David Delgado, Pilar Gaya, Marta Ávila,
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Journal
Food Research International
Journal: Food Research International
Related Categories
Lactobacillus reuteri
Reuterin
Texture
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Taste
Proteolysis
Cheese
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