Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal - Concepedia

Concepedia

Publication | Open Access

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

DOI Full Paper Access

51

Citations

72

References

2021

Year

Federica Cardinali, Ilario Ferrocino, Vesna Milanović, Luca Belleggia, Maria Rita Corvaglia, Cristiana Garofalo, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin,

Food Research International

Food FermentationMicrobial CommunitiesFood MycologyMicrobial EcologyVolatile ProfileFood MicrobiologyAzeitão Pdo CheeseMicrobiologyMedicine

References

	Year	Citations

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