Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Published 2021 View Full Article

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Title
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Authors
Keywords
Roquefort cheese, Fungi, Penicillium, Domestication, Volatile compounds
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume -, Issue -, Pages 109174
Publisher
Elsevier BV
Online
2021-03-28
DOI
10.1016/j.ijfoodmicro.2021.109174

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