Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese
Author:
Affiliation:
1. UMR STLO, INRAE, Institut Agro, 35042 Rennes, France
2. Université Paris-Saclay, AgroParisTech, INRAE, MIA-Paris, 75005 Paris, France
Funder
CNIEL
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01634
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5. The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
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