Volatile composition and improvement of the aroma of industrial Manchego cheese by usingLactobacillus paracaseisubsp.paracaseias adjunct and other autochthonous strains as starters
Poveda, Justa M., Nieto-Arribas, Pedro, Seseña, Susana, Chicón, Rosa, Castro, Lucía, Palop, Llanos, Cabezas, LourdesVolume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2127-2
Date:
March, 2014
File:
PDF, 599 KB
english, 2014