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Cited article:

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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses

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Journal of Agricultural and Food Chemistry 63 (34) 7511 (2015)
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Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem

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Sulfur compound production by Geotrichum candidum from l-methionine: importance of the transamination step

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Production of Sulfur Flavors by Ten Strains of Geotrichum candidum

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Microbiological changes in a soft raw goat's milk cheese during ripening

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SCREENING INDIVIDUAL ABILITY TO PERFORM DESCRIPTIVE ANALYSIS OF FOOD PRODUCTS: BASIC STATEMENTS AND APPLICATION TO A CAMEMBERT CHEESE DESCRIPTIVE PANEL

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Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil

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Regulating Flavor Compound Synthesis and Cofactor Recycling in Heterogeneous Enzymatic Reactions by Mixtures of Bacterial Cell-Free Extracts

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Journal of Dairy Science 69 (5) 1209 (1986)
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