Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese

Title
Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 67, Issue 1, Pages 21-30
Publisher
Wiley
Online
2013-10-12
DOI
10.1111/1471-0307.12099

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