The effect of Lactobacillus plantarum LP-115 strain on improving the savor and aroma of milk containing grape sap through fermentation
Seyed Mehrdad Mirsalami, Afshar Alihosseini
Topics & Concepts
Food scienceFermentationLactobacillus plantarumAromaChemistryFlavorUmamiTasteFermentation in food processingLactic acidBiologyBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant ActivitiesNatural product bioactivities and synthesis