RANDAZZO, C.L., DE LUCA, S., TODARO, A., RESTUCCIA, C., LANZA, C.M., SPAGNA, G., et al. (2006). Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.. ??????? it.cilea.surplus.oa.citation.tipologie.CitationProceedings.prensentedAt ??????? Food Micro 2006 - food safety and food biotechnology: diversity and global impact., Bologna.
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.
TODARO, Aldo;
2006-01-01
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