Publication | Closed Access
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
85
Citations
48
References
2017
Year
Individual ContributionFood FermentationFood SpoilageCaciocavallo Palermitano CheeseLactic Acid BacteriaMicrobial EcologyFood MicrobiologyMicrobiologyPublic HealthHealth Sciences
| Year | Citations | |
|---|---|---|
Page 1
Page 1