Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
Volume: 69, Issue: 3, Pages: 267 - 278
Published: Aug 22, 2019
Abstract
1. Abriouel, H., Martin-Platero, A., Maqueda, M., Valdivia, E., Martinez-Bueno, M. (2008). Biodiversity of the microbial community in Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods. International Journal of Food Microbiology, 127(3), 200−208. CrossRef Google...
Paper Details
Title
Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
Published Date
Aug 22, 2019
Volume
69
Issue
3
Pages
267 - 278
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