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Cited article:

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Enhancement of ester formation in Camembert cheese by addition of ethanol

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Traitement des plaies malodorantes par un dispositif médical aux épices

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Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

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An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

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

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