Review paper
Symposium review: Genomic investigations of flavor formation by dairy microbiota
Abstract
Flavor is one of the most important attributes of any fermented dairy product. Dairy consumers are known to be willing to experiment with different flavors; thus, many companies producing fermented dairy products have looked at culture manipulation as a tool for flavor diversification. The development of flavor is a complex process, originating from a combination of microbiological, biochemical, and technological aspects. A key driver of flavor...
Paper Details
Title
Symposium review: Genomic investigations of flavor formation by dairy microbiota
Published Date
Jan 1, 2019
Journal
Volume
102
Issue
1
Pages
909 - 922
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History