Litcius/Paper detail

Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst

2020International Journal of Food Microbiology30 citationsDOI

Topics & Concepts

Food scienceFermentationDiacetylCitric acidAcetoinStarterChemistryLactic acidYeastAromaFlavourAcetic acidBiologyBacteriaBiochemistryGeneticsFood composition and propertiesProbiotics and Fermented FoodsEnzyme Production and Characterization
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699 | Litcius