Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese - Concepedia

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Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese

73

Citations

40

References

2005

Year

A. Irigoyen, M. Ortigosa, I. Juansaras, María Oneca, Paloma Torre

Food FermentationFood SpoilageVolatile CompoundsFood MicrobiologyAdjunct CultureMicrobiologyPublic HealthFree Amino AcidsFood TechnologyHealth Sciences

References

	Year	Citations

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