The pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis

J.B. Brandsma; Natassa Rustandi; N.N.M.E. van Peij; E.J. Smid

The pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis

J.B. Brandsma, Natassa Rustandi, N.N.M.E. van Peij, E.J. Smid

Research output: Contribution to conference › Abstract

Original language	English
Pages	49
Publication status	Published - 2021
Event	13th Symposium on Lactic Acid Bacteria, online: Stay connected: Health, sustainability, diversity and application - online Duration: 23 Aug 2021 → 25 Aug 2021 http://www.labsymposium.org

Conference/symposium

Conference/symposium	13th Symposium on Lactic Acid Bacteria, online
Period	23/08/21 → 25/08/21
Internet address	http://www.labsymposium.org

Access to Document

https://edepot.wur.nl/563426

Cite this

@conference{d66ce6c937b642b3923839d9fd224316,

title = "The pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis",

author = "J.B. Brandsma and Natassa Rustandi and {van Peij}, N.N.M.E. and E.J. Smid",

year = "2021",

language = "English",

pages = "49",

note = "13th Symposium on Lactic Acid Bacteria, online : Stay connected: Health, sustainability, diversity and application ; Conference date: 23-08-2021 Through 25-08-2021",

url = "http://www.labsymposium.org",

}