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Cited article:

Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese

Noelia Sacristán, Leticia González, José Ma Castro, José Ma Fresno and Ma Eugenia Tornadijo
Food Microbiology 30 (1) 260 (2012)
https://doi.org/10.1016/j.fm.2011.10.003

Production of aroma compounds by Geotrichum candidum on waste bread crumb

P Daigle, P Gélinas, D Leblanc and A Morin
Food Microbiology 16 (5) 517 (1999)
https://doi.org/10.1006/fmic.1999.0269

Chemistry of Structure-Function Relationships in Cheese

P. F. Fox, T. K. Singh and P. L. H. McSweeney
Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995)
https://doi.org/10.1007/978-1-4615-1913-3_6

Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

Nathalie Jollivet, Jean Chataud, Yves Vayssier, Maurice Bensoussan and Jean-Marc Belin
Journal of Dairy Research 61 (2) 241 (1994)
https://doi.org/10.1017/S0022029900028259