Article(electronic)#1March 6, 2015
Influence ofLactobacillus caseiLC2W on the proteolysis and aroma compounds of Cheddar cheese during ripening period
In: CyTA: journal of food, Volume 13, Issue 3, p. 464-471
ISSN: 1947-6345
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In: CyTA: journal of food, Volume 13, Issue 3, p. 464-471
ISSN: 1947-6345