Volatile Compounds in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415-Reference-Cited by-同舟云学术

Volatile Compounds in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415

Published:2002-10-11 Issue:23 Volume:50 Page:6752-6757
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Garde Sonia¹,Carbonell María¹,Fernández-García Estrella¹,Medina Margarita¹,Nuñez Manuel¹

Affiliation:

1. Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, E-28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020577v

Reference33 articles.

1. The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

2. Current Knowledge of Soft Cheeses Flavor and Related Compounds

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