Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
Journal article, 2018
Fermented soymilk
Bifidobacterium aesculapii
Volatile molecule profiles
Texture profile
Exopolysaccharides
Author
Francesca Patrignani
University of Bologna
Monica Modesto
University of Bologna
Samanta Michelini
University of Bologna
Maria Cristina Sansosti
University of Bologna
Diana Serrazanetti
University of Bologna
Linnea Qvirist
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Lorenzo Siroli
University of Bologna
Lucia Camprini
University of Bologna
Paola Mattarelli
University of Bologna
Rosalba Lanciotti
University of Bologna
LWT - Food Science and Technology
0023-6438 (ISSN) 1096-1127 (eISSN)
Vol. 89 689-696Subject Categories
Microbiology
Areas of Advance
Life Science Engineering (2010-2018)
DOI
10.1016/j.lwt.2017.11.048