Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Elliott J. Price, Robert S.T. Linforth, Christine E.R. Dodd, Carol A. Phillips, Louise Hewson, Joanne Hort, Konstantinos Gkatzionis

Research output: Contribution to Journal › Article › peer-review

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Food Science