Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese
type: Dataset
contact point: Organization
  fn: CCSD
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: propriete-sensorielle
keyword: proteolyse
keyword: sensory-propertybr---brculture-secondaire-de-lactobacilles
keyword: volatile-compound
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: compose-volatil
keyword: lactobacilli-adjunct-culture
keyword: infoeu-reposemanticsarticle
keyword: levain
keyword: proteolysis
keyword: journal-articles
keyword: starter
landing page: Le Lait
description: International audience
issued: 2026-05-08T13:56:36.065672
language: en
modified: 2026-05-08T13:56:36.065677

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese
type: Distribution
access URL: https://hal.science/hal-00895354
format: HTML
issued: 2026-05-08T13:56:36.067927
modified: 2026-05-08T13:56:36.047254

test_moissonnage_selune
type: Agent