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Cited article:

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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

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The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

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An evaluation of the hygienic quality in single‐species hays and commercial forages used in equine nutrition

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Differentiation of Species from the Penicillium roqueforti Group by Volatile Metabolite Profiling

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Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

T.M. López-Díaz, J. Santos, A. Otero, M.L. García and B. Moreno
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https://doi.org/10.1111/j.1472-765X.1996.tb00017.x