Cooperation between wild lactococcal strains for cheese aroma formation

  1. Amárita, F.
  2. De La Plaza, M.
  3. Fernández De Palencia, P.
  4. Requena, T.
  5. Peláez, C.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2006

Volumen: 94

Número: 2

Pages: 240-246

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.10.057 GOOGLE SCHOLAR
La source de données: Scopus