2013•European Food Research and TechnologyRequires access

Occurrence and persistence of diacetyl in unfermented and fermented milks

Antonella De Leonardis, Francesco Lopez, Ahindra Nag, Vincenzo Macciola

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Key concepts: Diacetyl, Lactobacillus paracasei, Fermentation, Food science, Lactic acid, Chemistry, Lactobacillus rhamnosus, Streptococcus thermophilus

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Occurrence and persistence of diacetyl in unfermented and fermented milks — Research Paper | ScholarLens