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

  1. Centeno, J.A.
  2. Lorenzo, J.M.
  3. Carballo, J.
Revista:
Food Microbiology

ISSN: 1095-9998,  0740-0020

Any de publicació: 2022

Volum: 108

Tipus: Article

DOI: 10.1016/J.FM.2022.104101 GOOGLE SCHOLAR
Font de les dades: Scopus