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- W4248508727 abstract "Chesse flavor is a manifestation of complex interactions of volatile and non-volatile flavor-active compounds plus tactual perception. Numerous agents, including lactic acid bacteria, procece the flavou sensations. The effect of lactic acid bacteria is more dominant in cheese varieties with limited growth of secondary flora. This review describes the indirect and direct impacts of lactic acid bacteria in cheese with emphasis on carbohydrate fermentation, changes in oxidation-reduction potential, interactions with non-starter bacteria, autolysis, proteolytic and peptidolytic activities, transport of metabolites and flavor production." @default.
- W4248508727 created "2022-05-12" @default.
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- W4248508727 date "1990-09-01" @default.
- W4248508727 modified "2023-10-05" @default.
- W4248508727 title "The impact of lactic acid bacteria on cheese flavor" @default.
- W4248508727 doi "https://doi.org/10.1016/0378-1097(90)90702-r" @default.
- W4248508727 hasPublicationYear "1990" @default.
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