Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

  1. Santamarina-García, G.
  2. Amores, G.
  3. Hernández, I.
  4. Morán, L.
  5. Barrón, L.J.R.
  6. Virto, M.
Aldizkaria:
Current Research in Food Science

ISSN: 2665-9271

Argitalpen urtea: 2023

Alea: 6

Mota: Artikulua

DOI: 10.1016/J.CRFS.2022.100425 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus