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Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
 
 

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Journal: Foods, 2025
Volume: 14
Number: 858

Article: Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation
Authors: by Luis M. Medina and Fernando Pérez-Rodríguez
Link: https://www.mdpi.com/2304-8158/14/5/858

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