Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk
This study was carried out to investigate the contribution of two strains of Lactobacilli; Lactobacillus casei 431 and Lactobacillus acidophilus La-5 to the volatile organic compounds (VOCs) in fermented milk. The samples were subjected to the headspace-solid phase micro-extraction (HS-SPME) and gas...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1741688 |