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Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Anne Thierry, Marie-Bernadette Maillard, Romain Richoux, Jean-René Kerjean and Sylvie Lortal

Lait, 85 1-2 (2005) 57-74

DOI: https://doi.org/10.1051/lait:2004036

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