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Impact of axenic and mixed starter cultures on metabolomic ..:
Rocchetti, Gabriele
;
Rebecchi, Annalisa
;
Maria Lopez, Constanza
...
Food Chemistry. 402 (2023) - p. 134182 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.134182
RT Journal T1
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.134182&Exemplar=1&LAN=DE A1 Rocchetti, Gabriele A1 Rebecchi, Annalisa A1 Maria Lopez, Constanza A1 Dallolio, Michele A1 Dallolio, Giuliano A1 Trevisan, Marco A1 Lucini, Luigi PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 402 SP 134182 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.134182 DO https://doi.org/10.1016/j.foodchem.2022.134182 SF ELIB - SuUB Bremen
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