Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables
Da Lorn, Thi-Kim-Chi Nguyen, Phú-Hà Hồ, Reasmey Tan, Hélène Licandro, Yves Waché
International Journal of Food Microbiology
Concepts
Lactic acidFood scienceFermentationHexanalLactobacillus plantarumBacteriaLactobacillus fermentumAroma