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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

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Flavor of Foods and Beverages

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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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Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

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C R C Critical Reviews in Food Science and Nutrition 8 (2) 191 (1976)
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Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies

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Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
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Cheese: Chemistry, Physics and Microbiology

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Research on Goat Milk Products: A Review

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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

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Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom

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Aroma production by spores ofPenicillium roqueforti on a synthetic medium

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Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles

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