Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas

Author:

Magliulo RaffaeleORCID,Valentino VincenzoORCID,Balivo AndreaORCID,Esposito Alessia,Genovese AlessandroORCID,Ercolini Danilo,De Filippis Francesca

Funder

Governo Italiano Ministero degli Affari Esteri e della Cooperazione Internazionale

Publisher

Elsevier BV

Reference57 articles.

1. Cheesomics: The future pathway to understanding cheese flavour and quality;Afshari;Critical Reviews in Food Science and Nutrition,2020

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3. Electronic nose analysis to detect milk obtained from pasture-raised goats;Balivo;Applied Sciences (Basel, Switzerland),2023

4. Translating terroir: The global challenge of French AOC labeling;Barham;Journal of Rural Studies,2003

5. Integrating taxonomic, functional, and strain-level profiling of diverse microbial communities with bioBakery 3;Beghini;ELife,2021

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