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This article has been cited by the following article(s):
The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation
Isabelle De Freitas, Nicolas Pinon, Jean-Louis Maubois, Sylvie Lortal and Anne Thierry International Journal of Food Microbiology 129(1) 37 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.10.026
Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese