Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese
Revista:
Food Microbiology
ISSN: 1095-9998, 0740-0020
Ano de publicación: 2022
Volume: 108
Tipo: Artigo