Publication | Closed Access
Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
83
Citations
29
References
2006
Year
Food FermentationLactic Acid BacteriaCheddar CheeseLactococcal StartersFood MicrobiologyFood BioprocessingMicrobiologyPrecursor DevelopmentFood SafetyHealth Sciences
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