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Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage
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A H Neerincx, B P Geurts, M F J Habets, J A Booij, J van Loon, J J Jansen, L M C Buydens, J van Ingen, J W Mouton, F J M Harren, R A Wevers, P J F M Merkus, S M Cristescu and L A J Kluijtmans Journal of Breath Research 10(1) 016002 (2016) https://doi.org/10.1088/1752-7155/10/1/016002
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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
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Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory
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