Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses (Q34663732)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses |
scientific article |
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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses (English)
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Pascal Bonnarme
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Henry E Spinnler
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Sandra Helinck
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14 August 2007
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76
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5
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1161-1171
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