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Linking Pélardon artisanal goat cheese microbial communitie..:
Penland, Marine
;
Falentin, Hélène
;
Parayre, Sandrine
...
International Journal of Food Microbiology. 345 (2021) - p. 109130 , 2021
Link:
https://doi.org/10.1016/j.ijfoodmicro.2021.109130
RT Journal T1
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2021.109130&Exemplar=1&LAN=DE A1 Penland, Marine A1 Falentin, Hélène A1 Parayre, Sandrine A1 Pawtowski, Audrey A1 Maillard, Marie-Bernadette A1 Thierry, Anne A1 Mounier, Jérôme A1 Coton, Monika A1 Deutsch, Stéphanie-Marie PB Elsevier BV YR 2021 SN 0168-1605 JF International Journal of Food Microbiology VO 345 SP 109130 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2021.109130 DO https://doi.org/10.1016/j.ijfoodmicro.2021.109130 SF ELIB - SuUB Bremen
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