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.

Annnotations TAB TSV DIC JSON TextAE

  • Denotations: 0
  • Blocks: 0
  • Relations: 0