Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
Marine Penland, Hélène Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, Anne Thierry +3 more
International Journal of Food Microbiology
Concepts
Cheese ripeningRipeningFood scienceLactococcus lactisAromaLactococcusBiologyGeotrichum