Guarrasi, Valeria
Sannino, Ciro
Moschetti, Marta
Bonanno, Adriana
Di Grigoli, Antonino
Settanni, Luca http://orcid.org/0000-0001-7019-3598
Funding for this research was provided by:
Department of Education and Professional Training (G78B14000030006)
Department of Agriculture and Forests of Sicily Region (Cod. 572 - 2009)
This article is maintained by: Elsevier
Article Title: The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
Journal Title: International Journal of Food Microbiology
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.ijfoodmicro.2017.07.022
Content Type: article
Copyright: © 2017 Elsevier B.V. All rights reserved.