Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

Overview of attention for article published in Frontiers in Microbiology, July 2018

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RT @pauldcotter: Nice work from colleagues from @teagasc https://t.co/2QdyMdVIje

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Nice work from colleagues from @teagasc https://t.co/2QdyMdVIje

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Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese https://t.co/xg1IhwPZBq

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