Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
- Authors: RANDAZZO, CL; DE LUCA, S; TODARO, A; RESTUCCIA, C; LANZA, CM; SPAGNA, G; CAGGIA, C
- Publication year: 2006
- Type: eedings
- Key words: aroma, microrganism, characterization
- OA Link: http://hdl.handle.net/10447/63903