Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures
Autores:R. Gómez-Pliego, M.L. Escamilla-Hurtado, S.E. Valdés-Martínez, A. Tomasini-Campocosio, J. Soriano-Santos, J.R. Verde-Calvo, A. Reyes-Dorantes