6533b838fe1ef96bd12a4309

RESEARCH PRODUCT

Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

Cinzia Lucia RandazzoS De LucaA TodaroCristina RestucciaCinzia Caggia

subject

aroma compounds cheese GC-MSSettore AGR/15 - Scienze E Tecnologie Alimentarihttp://hdl.handle.net/10447/63900