Evaluation of autochthonous cultures to improve the cheese flavor A case study in hard cheese model

von Cuffia, Facundo
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2020)

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

von Cuffia, Facundo
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)