BB-rel@ldeleger:BB-rel-F-22177851-022 / 33-39
|
The presence of H. alvei
in the cheese community, regardless of its inoculation level, had a
significant effect on the volatile compound content of cheeses with a
higher production of total volatile compounds, mainly volatile sulfur
compounds (VSC).
|
projects
| Unselected / annnotation | Selected / annnotation | |
|
|
|
|