Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.
- DOI
- 10.1021/jf051848f
- Published
- 2006 Jan 25
- Container
- Journal of agricultural and food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/jf051848f,
title = {Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.},
author = {Avila M and Garde S and Fernández-García E and Medina M and Nuñez M},
year = {2006},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/jf051848f},
url = {https://doi.org/10.1021/jf051848f}
}RIS
TY - JOUR TI - Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis. AU - Avila M AU - Garde S AU - Fernández-García E AU - Medina M AU - Nuñez M PY - 2006 JO - Journal of agricultural and food chemistry DO - 10.1021/jf051848f UR - https://doi.org/10.1021/jf051848f ER -
APA
M, A., S, G., E, F., M, M., & M, N. (2006). Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf051848f
Source records
- pubmed · retrieved 2026-09-27T10:11:30.158Z