Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
- DOI
- 10.1021/jf020577v
- Published
- 2002 Nov 6
- Container
- Journal of agricultural and food chemistry
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1021/jf020577v,
title = {Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.},
author = {Garde S and Carbonell M and Fernández-García E and Medina M and Nuñez M},
year = {2002},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/jf020577v},
url = {https://doi.org/10.1021/jf020577v}
}RIS
TY - JOUR TI - Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415. AU - Garde S AU - Carbonell M AU - Fernández-García E AU - Medina M AU - Nuñez M PY - 2002 JO - Journal of agricultural and food chemistry DO - 10.1021/jf020577v UR - https://doi.org/10.1021/jf020577v ER -
APA
S, G., M, C., E, F., M, M., & M, N. (2002). Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf020577v
Source records
- pubmed · retrieved 2026-09-27T10:56:58.978Z
- europe-pmc · retrieved 2026-09-27T10:56:58.978Z