Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.
- Authors: RANDAZZO, C; DE LUCA, S; TODARO, A; RESTUCCIA, C; CAGGIA, C
- Publication year: 2005
- Type: eedings
- Key words: aroma compounds, cheese, GC-MS
- OA Link: http://hdl.handle.net/10447/63900