Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models
| Autor: | Price, Elliott J., Linforth, Robert S.T., Dodd, Christine E.R., Phillips, Carol A., Hewson, Louise, Hort, Joanne, Gkatzionis, Konstantinos |
|---|---|
| Zdroj: | In Food Chemistry 15 February 2014 145:464-472 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect