Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses-Reference-Cited by-同舟云学术

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Published:2021-09 Issue: Volume:354 Page:109174
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Caron Thibault,Piver Mélanie Le,Péron Anne-Claire,Lieben Pascale,Lavigne René,Brunel Sammy,Roueyre Daniel,Place Michel,Bonnarme Pascal,Giraud Tatiana,Branca Antoine,Landaud Sophie,Chassard Christophe

Funder

ERC

ANR

ANRT

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference75 articles.

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