Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles

Free Access

Issue		Lait Volume 81, Number 6, November-December 2001


Page(s)		699 - 713
DOI		https://doi.org/10.1051/lait:2001158

References

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Abstract