Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses
Crossref DOI link: https://doi.org/10.1007/s00217-017-2899-x
Published Online: 2017-05-02
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Buchin, Solange
Duboz, Gabriel
Salmon, Jean-Christophe
License valid from 2017-05-02