Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

✍ Scribed by Dina Rodrigues; Teresa A.P. Rocha-Santos; Ana M. Gomes; Brian J. Goodfellow; Ana C. Freitas

• Book ID: 113626276
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 458 KB
• Volume: 131
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.10.010