Tuning and modeling cheese flavor
Article in Comprehensive Reviews in Food Science and Food Safety (September 2024)
The most recent citing publications are shown below. View all 6 publications that cite this research output on Dimensions.
High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures
Article in Frontiers in Microbiology (February 2024)
Effects of reduced-sodium brine on the physicochemical, textural and flavor characteristics of sheep cheeses during maturation
Article in Food Science of Animal Products (December 2023)