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Aroma formation and accelerated cheese ripening
van Mastrigt, Oscar
(PhD candidate)
Abee, Tjakko
(Promotor)
Smid, Eddy
(Promotor)
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/02/14
→
29/08/18
View all
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Lactic Acid Bacterium
Agricultural and Biological Sciences
100%
Plasmid
Agricultural and Biological Sciences
100%
Lactic Acid Bacteria
Food Science
100%
Aroma
Immunology and Microbiology
100%
Cheeses
Agricultural and Biological Sciences
52%
Cheese Ripening
Food Science
50%
Starter Culture
Food Science
50%
Casein
Food Science
50%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Enhancing aroma production by lactic acid bacteria at near-zero growth rates: a retentostat approach
van Mastrigt, O.
,
29 Aug 2018
, Wageningen:
Wageningen University
.
235 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Lactic Acid Bacterium
100%
Plasmid
100%
Lactic Acid Bacteria
100%
Aroma
100%
Cheeses
52%