Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses - Concepedia

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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

79

Citations

47

References

2021

Year

Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud,

International Journal of Food Microbiology

Metabolic CompoundsPenicillium Roqueforti PopulationsFood AnalysisFood MicrobiologyMicrobiologyBlue Cheeses

References

	Year	Citations

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