MartÃn Miguélez, J.M.; MartÃn, I.; Robledo, J.; Ventanas, S.; Córdoba, J.J.
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. Foods 2025, 14, 231.
https://doi.org/10.3390/foods14020231
AMA Style
MartÃn Miguélez JM, MartÃn I, Robledo J, Ventanas S, Córdoba JJ.
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. Foods. 2025; 14(2):231.
https://doi.org/10.3390/foods14020231
Chicago/Turabian Style
MartÃn Miguélez, José M., Irene MartÃn, Jurgen Robledo, Sonia Ventanas, and Juan J. Córdoba.
2025. "Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria" Foods 14, no. 2: 231.
https://doi.org/10.3390/foods14020231
APA Style
MartÃn Miguélez, J. M., MartÃn, I., Robledo, J., Ventanas, S., & Córdoba, J. J.
(2025). Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. Foods, 14(2), 231.
https://doi.org/10.3390/foods14020231