Fungal starter cultures for fermented foods: molecular aspects
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference48 articles.
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2. Penicillium and Acremonium;Hamlyn,1987
3. Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor
4. Microbial and Enzyme-Induced Flavors in Dairy Foods
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