Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese

Autor:	Asma Senoussi, Teresa Rapisarda, Iris Schadt, Haroun Chenchouni, Zineddine Saoudi, Sana Senoussi, Ouarda Aissaoui Zitoun, Mohammed Nasreddine Zidoune, Stefania Carpino
Rok vydání:	2022
Předmět:	Applied Microbiology and Biotechnology Food Science
Zdroj:	International Dairy Journal. 129:105349
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2022.105349
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a8db5324ff188f004c090f7b22e08158 https://doi.org/10.1016/j.idairyj.2022.105349 Zobrazit plný text záznamu Full Text from ScienceDirect