Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sophie Sablé, Gilles Cottenceau

Open source

DOI: 10.1021/jf990414f
Published: 1999-11-04
Container: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society (ACS)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/jf990414f,
  title = {Current Knowledge of Soft Cheeses Flavor and Related Compounds},
  author = {Sophie Sablé and Gilles Cottenceau},
  year = {1999},
  journal = {Journal of Agricultural and Food Chemistry},
  doi = {10.1021/jf990414f},
  url = {https://doi.org/10.1021/jf990414f}
}

RIS

TY  - JOUR
TI  - Current Knowledge of Soft Cheeses Flavor and Related Compounds
AU  - Sophie Sablé
AU  - Gilles Cottenceau
PY  - 1999
JO  - Journal of Agricultural and Food Chemistry
DO  - 10.1021/jf990414f
UR  - https://doi.org/10.1021/jf990414f
ER  -

APA

Sablé, S., & Cottenceau, G. (1999). Current Knowledge of Soft Cheeses Flavor and Related Compounds. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf990414f

Source records

crossref · retrieved 2026-11-06T01:43:35.784Z