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Cited article:

Flavour production in ewe's milk and ewe's milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, isolated from traditional Greek yoghurt
Production de composés d'arôme dans le lait de brebis et dans le yaourt au lait de brebis par des cultures pures ou mixtes de Streptococcus thermophilus et Lactobacillus delbrueckii subsp bulgaricus isolées de yaourt grec traditionnel

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Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments

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Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum

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Development of yoghurt from ovine milk with enhanced texture and flavour properties

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Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC

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Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

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Occurrence and persistence of diacetyl in unfermented and fermented milks

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