Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
Author:
Funder
Teagasc
Publisher
Frontiers Media SA
Subject
Microbiology (medical),Microbiology
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5. The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening;Bielecka;LWT-Food Sci. Technol.,2017
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