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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
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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 bacteria
Agriculture & Biology
100%
odors
Agriculture & Biology
84%
plasmids
Agriculture & Biology
81%
citrates
Agriculture & Biology
71%
Lactococcus lactis
Agriculture & Biology
70%
odor compounds
Agriculture & Biology
42%
cheeses
Agriculture & Biology
42%
coculture
Agriculture & Biology
36%
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.
,
2018
, Wageningen:
Wageningen University
.
235 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
lactic acid bacteria
100%
odors
84%
plasmids
81%
citrates
71%
Lactococcus lactis
70%