Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese-Reference-Cited by-同舟云学术

Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese

Published:2022-12 Issue: Volume:108 Page:104101
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Centeno Juan A.,Lorenzo José M.,Carballo Javier

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

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