[ASAP] From Waste to Taste —Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered) < italic toggle="yes" > Lactococcus lactis < /italic > Dairy Isolate

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00882

Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Jian-Ming Liu* †§, Lin Chen†§, Robin Dorau†, Søren Kristian Lillevang‡, Peter Ruhdal Jensen†, and Christian Solem*† Source Type: research