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

Aldo Todaro, Cristina Restuccia, Cinzia Caggia, Cinzia Lucia Randazzo, Claudia Cascone

Research output: Contribution to conference › Other

All Science Journal Classification (ASJC) codes

@conference{d12e01900d7444bd8f8d53a5d6b64275,

title = "Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.",

keywords = "GC-MS, aroma compounds, cheese, GC-MS, aroma compounds, cheese",

author = "Aldo Todaro and Cristina Restuccia and Cinzia Caggia and Randazzo, {Cinzia Lucia} and Claudia Cascone",

year = "2005",

language = "English",

pages = "483--",

}

TY - CONF

T1 - Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

AU - Todaro, Aldo

AU - Restuccia, Cristina

AU - Caggia, Cinzia

AU - Randazzo, Cinzia Lucia

AU - Cascone, Claudia

PY - 2005

Y1 - 2005

KW - GC-MS

KW - aroma compounds

KW - cheese

KW - GC-MS

KW - aroma compounds

KW - cheese

UR - http://hdl.handle.net/10447/63900

M3 - Other

SP - 483-

ER -