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Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium.
- Published in:
- Applied Microbiology & Biotechnology, 2009, v. 82, n. 1, p. 169, doi. 10.1007/s00253-008-1805-7
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- Article
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.
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- Applied Microbiology & Biotechnology, 2008, v. 77, n. 6, p. 1191, doi. 10.1007/s00253-007-1288-y
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- Article
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.
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- Applied Microbiology & Biotechnology, 2007, v. 76, n. 5, p. 1161, doi. 10.1007/s00253-007-1095-5
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- Article
Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity.
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- Microorganisms, 2024, v. 12, n. 3, p. 512, doi. 10.3390/microorganisms12030512
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- Article
Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2023.1245510
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- Article
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts.
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- Foods, 2020, v. 9, n. 3, p. 349, doi. 10.3390/foods9030349
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- Article