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Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2017-13577
Abstract: Endogenous production of α-dicarbonyls by lactic acid bacteria can influence the quality and consistency of fermented foods and beverages. Methylglyoxal (MG) in Parmesan cheese can contribute toward undesired browning during low temperature ripening and storage…
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Keywords:
lactobacillus demonstrate;
thiol independent;
demonstrate thiol;
independent metabolism ... See more keywords