Key aroma compounds in cheeses produced with Lactobacillus helveticus

Original language	English
Publication date	2007
Number of pages	3
Publication status	Published - 2007
Event	Potential of Lactobacillus in Northern European Cheeses - Symposium - Tallinn, Estonia Duration: 23 Apr 2007 → 25 Apr 2007

Conference	Potential of Lactobacillus in Northern European Cheeses - Symposium
Country/Territory	Estonia
City	Tallinn
Period	23/04/2007 → 25/04/2007

Keywords

@conference{8fbac6a0a1c311ddb6ae000ea68e967b,

title = "Key aroma compounds in cheeses produced with Lactobacillus helveticus",

keywords = "Former LIFE faculty, key aroma compounds, GC-Olfactometry, Lactobacillus helveticus",

author = "Camilla Varming and Petersen, {Mikael Agerlin} and Ylva Ard{\"o}",

note = "Sider: 10-12; Potential of <em>Lactobacillus</em> in Northern European Cheeses - Symposium ; Conference date: 23-04-2007 Through 25-04-2007",

year = "2007",

language = "English",

}

TY - ABST

T1 - Key aroma compounds in cheeses produced with Lactobacillus helveticus

AU - Varming, Camilla

AU - Petersen, Mikael Agerlin

AU - Ardö, Ylva

N1 - Sider: 10-12

PY - 2007

Y1 - 2007

KW - Former LIFE faculty

KW - key aroma compounds, GC-Olfactometry, Lactobacillus helveticus

M3 - Conference abstract for conference

T2 - Potential of <em>Lactobacillus</em> in Northern European Cheeses - Symposium

Y2 - 23 April 2007 through 25 April 2007

ER -