Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses - Concepedia

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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

115

Citations

32

References

2007

Year

Pawinee Deetae, Pascal Bonnarme, Henry-Éric Spinnler, Sandra Hélinck

Applied Microbiology and Biotechnology

Volatile Aroma CompoundsFood FermentationFood SpoilageFood MicrobiologyBacterial StrainsFood ProcessingMicrobiologyPublic HealthFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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