Work

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

Year: 2016

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2016.06.009

Authors: Camilla Lazzi, Milena Povolo, Francesco Locci, Valentina Bernini, Erasmo Neviani, Monica Gatti

Institutions: University of Parma, Foraggere e Lattiero Casearie

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Regione Lombardia

OpenAlex ID: W2410938291

FWCI: 6.885

Cites: 39

Cited by: 61

Related to: 10