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Cited article:

Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage

Javier Calzada, Ana del Olmo, Antonia Picon and Manuel Nuñez
International Dairy Journal 39 (2) 232 (2014)
https://doi.org/10.1016/j.idairyj.2014.07.007

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

José M. Bruna, Eva M. Hierro, Lorenzo de la Hoz, et al.
International Journal of Food Microbiology 85 (1-2) 111 (2003)
https://doi.org/10.1016/S0168-1605(02)00505-6

Anwendung von mikrobiellen Enzympräparaten in der Käseherstellung. 7. Mitt. Veränderung der flüchtigen Fettsäuren in aus Schafs‐ und Kuhmilch mit dem bakteriellen Präparat „Mesenterin 11‐11”︁ hergestellten Kaschkawalkäsen

D. Dimitroff, M. Obretenova and TzV. Obretenov
Food / Nahrung 24 (9) 869 (1980)
https://doi.org/10.1002/food.19800240908

Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

John E. Kinsella, Dan H. Hwang and Basant Dwivedi
C R C Critical Reviews in Food Science and Nutrition 8 (2) 191 (1976)
https://doi.org/10.1080/10408397609527222