Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
Lait, 80 3 (2000) 293-324
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Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk
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Metagenomic and volatile profiles of ripened cheese obtained from dairy ewes fed a dietary hemp seed supplementation
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Purification and characterization of a phospholipid-hydrolyzing phosphoesterase produced by Pediococcus acidilactici isolated from Gouda cheese
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Microbial characterization of an artisanal production of Robiola di Roccaverano cheese
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A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry
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The effect of aeration and mixing in developing a dairy-based functional food rich in menaquinone-7
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