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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

Evaluación de los potenciales volatilómicos de Lactobacillus casei 431 y Lactobacillus acidophilus La-5 en leche fermentada

Fatma K. Dabaja Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, MalaysiaView further author information
,
Ola Lasekana Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, MalaysiaCorrespondence[email protected] [email protected]
View further author information
,
Mohd Yazid Abd Manapa Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, MalaysiaView further author information
&
Foo Hooi Lingb Department of Bioprocess Technology, Faculty of Biotechnology & Molecular Science, University Putra Malaysia (UPM), Serdang, MalaysiaView further author information
Pages 291-300 | Received 06 Dec 2019, Accepted 08 Mar 2020, Published online: 06 May 2020

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