Publication | Closed Access

Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA

Food FermentationLactic Acid BacteriaBiotechnologyLactobacillus Rhamnosus GgFood MicrobiologyFood EngineeringMicrobiologyCamembert-type CheesePrecision DairySensorial ProfileFood TechnologyFood SafetyHealth Sciences