bionlp-ost-19-BB-kb-ner-test  

BB-kb+ner@ldeleger:BB-kb+ner-F-24010601-007 JSONTXT

After 20 and 34 days of ripening, cheeses tasted and smelled significantly differently (P < 0.05) to the reference without C. maltaromaticum LMA 28. The taste panel clearly distinguished the malty and butyric flavor in cheeses inoculated with C. maltaromaticum LMA 28.

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