Influence of Acetaldehyde on Growth and Acetoin Production by
Open Access
- 1 December 1974
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 57 (12) , 1428-1431
- https://doi.org/10.3168/jds.s0022-0302(74)85084-8
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Biosynthesis of Flavor Compounds by MicroorganismsJournal of Dairy Science, 1972
- Separation of diacetyl, acetoin, and 2,3-butylene glycol by salting-out chromatographyAnalytical Biochemistry, 1968
- Production of Acetic Acid and Other Volatile Compounds by Leuconostoc citrovorum and Leuconostoc dextranicum1Applied Microbiology, 1968
- Removal of Green Flavor from Ripened Butter CulturesJournal of Dairy Science, 1966
- Dehydrogenase Activity of Lactic StreptococciJournal of Dairy Science, 1966
- Acetaldehyde Production by Single-Strain Lactic StreptococciJournal of Dairy Science, 1966
- Green Flavor Defect in Lactic Starter CulturesJournal of Dairy Science, 1965
- Rapid Quantitative Method for Determination of Acetaldehyde in Lactic Starter CulturesJournal of Dairy Science, 1965
- Separation of Organic Acids in Blood by Partition ChromatographyJournal of Dairy Science, 1963
- Production of acetone and acetaldehyde by lactic streptococciJournal of Dairy Research, 1960