Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters - Concepedia

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Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

20

Citations

32

References

2013

Year

Justa María Poveda, Pedro Nieto-Arribas, Susana Seseña, Rosa Chicón, L. Pastrana Castro, Llanos Palop, Lourdes Cabezas

European Food Research and Technology

Food SpoilageVolatile CompositionIndustrial Manchego CheeseLactobacillus Paracasei SubspFood MicrobiologyMicrobiologyFood ProcessingPublic HealthFood TechnologyHealth Sciences

References

	Year	Citations

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