A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.
- DOI
- 10.1016/j.fm.2014.07.018
- Published
- 2015 Apr
- Container
- Food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2014.07.018,
title = {A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.},
author = {Pogačić T and Maillard MB and Leclerc A and Hervé C and Chuat V and Yee AL and Valence F and Thierry A},
year = {2015},
journal = {Food microbiology},
doi = {10.1016/j.fm.2014.07.018},
url = {https://doi.org/10.1016/j.fm.2014.07.018}
}RIS
TY - JOUR TI - A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds. AU - Pogačić T AU - Maillard MB AU - Leclerc A AU - Hervé C AU - Chuat V AU - Yee AL AU - Valence F AU - Thierry A PY - 2015 JO - Food microbiology DO - 10.1016/j.fm.2014.07.018 UR - https://doi.org/10.1016/j.fm.2014.07.018 ER -
APA
T, P., MB, M., A, L., C, H., V, C., AL, Y., F, V., & A, T. (2015). A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.. Food microbiology. https://doi.org/10.1016/j.fm.2014.07.018
Source records
- pubmed · retrieved 2026-09-26T18:36:51.158Z