BB-rel@ldeleger:BB-rel-F-22177851-017 / 0-8
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The
most abundant aroma compounds produced during cheese ripening in the
presence of P. celer were branched-chain aldehydes such as
3-methyl butanal and ketones.
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|
The
most abundant aroma compounds produced during cheese ripening in the
presence of P. celer were branched-chain aldehydes such as
3-methyl butanal and ketones.
|