Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

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Altri file e collegamenti

@conference{29f0384539394df59c832381f868e2e7,

title = "Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.",

keywords = "aroma, characterization, microrganism, aroma, characterization, microrganism",

author = "Aldo Todaro",

year = "2006",

language = "English",

pages = "331--",

}