Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods
作者： M.I. Rincon-Delgadillo , A. Lopez-Hernandez , I. Wijaya , S.A. Rankin
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摘要: … with citric acid at levels of 0.1%. This medium is then fermented by specific lactic acid bacteria (LAB) … , followed by butyl butyrate and butyl butyryl lactate in 2 different SDL samples. Ethyl …
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