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Journal: Foods, 2025
Volume: 14
Number: 231
Article:
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
Authors:
by
José M. MartÃn Miguélez, Irene MartÃn, Jurgen Robledo, Sonia Ventanas and Juan J. Córdoba
Link:
https://www.mdpi.com/2304-8158/14/2/231
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