Contribution of several cheese-ripening microbial associations to aroma compound production
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | Le Lait |
| Author | Arfi, Kenza, Leclercq-Perlat, Marie-Noëlle, Baucher, Aurélie, Tâche, Roselyne, Delettre, Jérôme, Bonnarme, Pascal |
| Maintainer | CCSD |
| Last Updated | May 8, 2026, 13:54 (UTC) |
| Created | May 8, 2026, 13:54 (UTC) |
| Identifier | hal-00895418 |
| Language | en |
| Rights | https://about.hal.science/hal-authorisation-v1/ |
| creator | Arfi, Kenza |
| date | 2004-05-08T00:00:00 |
| harvest_object_id | c9db0d24-1ad1-499f-8798-0e89ce50a1d9 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2024-03-20T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1051/lait:2004016 |
| set_spec | type:ART |