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Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles

Luciana Viriato Saboya, Henri Goudédranche, Jean-Louis Maubois, Alda Luiza Santos Lerayer and Sylvie Lortal

Lait, 81 6 (2001) 699-713

DOI: https://doi.org/10.1051/lait:2001158

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