6533b838fe1ef96bd12a4309
RESEARCH PRODUCT
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.
Cinzia Lucia RandazzoS De LucaA TodaroCristina RestucciaCinzia Caggiasubject
aroma compounds cheese GC-MSSettore AGR/15 - Scienze E Tecnologie Alimentariyear | journal | country | edition | language |
---|---|---|---|---|
2005-01-01 |