Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Published 2016 View Full Article

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Title
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano
Authors
Keywords
Lactic acid bacteria, Autolysis, Grana Padano, Cheese ripening, Aroma
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 233, Issue -, Pages 20-28
Publisher
Elsevier BV
Online
2016-06-11
DOI
10.1016/j.ijfoodmicro.2016.06.009

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