BB-kb@ldeleger:BB-kb-F-20167385-012
|
Deetae et al. (2009) reported that Gram negative bacteria including Microbacterium foliorum, Psychrobacter sp. and Proteus vulgaris,
showed a strong potential for producing aroma compounds with pronounced
“cheese” notes such as volatile sulphur compounds.
|
Annnotations
- Denotations: 7
- Blocks: 0
- Relations: 6