Microbial processes and volatile metabolites in cheese : detection of bacteria using an electronic nose
Cheese is a fermented product in which bacteria contribute to different flavours and textures. In order to understand the microbial processes in cheese, it is necessary to not only look at the genomic information in bacteria. The metabolome consists of a complete collection of metabolites in a biolo...
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| Format: | Others |
| Language: | English |
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Örebro universitet, Institutionen för naturvetenskap och teknik
2015
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-43530 |