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Journal: Foods, 2022
Volume: 11
Number: 2658
Article:
Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria
Authors:
by
Irene MartÃn, Alicia RodrÃguez, Carmen GarcÃa and Juan J. Córdoba
Link:
https://www.mdpi.com/2304-8158/11/17/2658
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