Influence of Lactobacillus casei LC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period
Hong-Xin, Jia, Mi-Ya, Su, Guang-Yu, GongVolume:
13
Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2014.1003099
Date:
July, 2015
File:
PDF, 264 KB
english, 2015