Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

AuthID
 P-007-VKP
3
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Tipo de Documento
Article
Year published
2006
Publicado
in Developments in Food Science, ISSN: 0167-4501
Volume: 43, Número: C, Páginas: 129-132
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Publication Identifiers
SCOPUS: 2-s2.0-77957027658
Source Identifiers
ISSN: 0167-4501
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