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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)
DOI: 10.1080/10408397609527222
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Penicillium roqueforti: a multifunctional cell factory of high value-added molecules

R. Mioso, F.J. Toledo Marante and I. Herrera Bravo de Laguna
Journal of Applied Microbiology 118 (4) 781 (2015)
DOI: 10.1111/jam.12706
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