BB-rel@ldeleger:BB-rel-F-20167385-012
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Deetae et al. (2009) reported that Gram negative bacteria including Microbacterium foliorum, Psychrobacter sp. and Proteus vulgaris,
showed a strong potential for producing aroma compounds with pronounced
“cheese” notes such as volatile sulphur compounds.
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projects
| Unselected / annnotation | Selected / annnotation | |
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