Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese
- DOI
- 10.1016/j.idairyj.2004.11.002
- Published
- 2005-10
- Container
- International Dairy Journal
- Publisher
- Elsevier BV
- Open access
- unknown
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uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.idairyj.2004.11.002,
title = {Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese},
author = {Sonia Garde and Marta Ávila and Margarita Medina and Manuel Nuñez},
year = {2005},
journal = {International Dairy Journal},
doi = {10.1016/j.idairyj.2004.11.002},
url = {https://doi.org/10.1016/j.idairyj.2004.11.002}
}RIS
TY - JOUR TI - Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese AU - Sonia Garde AU - Marta Ávila AU - Margarita Medina AU - Manuel Nuñez PY - 2005 JO - International Dairy Journal DO - 10.1016/j.idairyj.2004.11.002 UR - https://doi.org/10.1016/j.idairyj.2004.11.002 ER -
APA
Garde, S., Ávila, M., Medina, M., & Nuñez, M. (2005). Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2004.11.002
Source records
- crossref · retrieved 2026-09-27T10:14:57.275Z