Year: 2013
Type: article
Abstract: A method for identifying cultures of Penicillium candidum and Geotrichum candidum by polymerase chain reaction have been designed, the influence of these cultures on the content of aromatic compounds in soft cheeses have been investigated, a number of characteristic volatile compounds was identified and defined by capillary gas chromatography.
Source: Food Resources
Language: Ukrainian
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7217826358