An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorgan...
An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model
About this item
Full title
Author / Creator
Publisher
Savoy, IL: Elsevier Inc
Journal title
Language
English
Formats
Publication information
Publisher
Savoy, IL: Elsevier Inc
Subjects
More information
Scope and Contents
Contents
The aim of this study was to develop and validate an iterative procedure based on odor assessment to select odor-active associations of microorganisms from a starting association of 82 strains (G1), which were chosen to be representative of Livarot cheese biodiversity. A 3-step dichotomous procedure was applied to reduce the starting association G1...
Alternative Titles
Full title
An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_hal_primary_oai_HAL_hal_02681296v1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_02681296v1
Other Identifiers
ISSN
0022-0302
E-ISSN
1525-3198
DOI
10.3168/jds.S0022-0302(05)72839-3
