Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first t...

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Detalles Bibliográficos
Autores principales: Santamarina-García, Gorka, Amores, Gustavo, Hernández, Igor, Morán, Lara, Barrón, Luis Javier R., Virto, Mailo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860272/
https://www.ncbi.nlm.nih.gov/pubmed/36691591
http://dx.doi.org/10.1016/j.crfs.2022.100425

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860272/
https://www.ncbi.nlm.nih.gov/pubmed/36691591
http://dx.doi.org/10.1016/j.crfs.2022.100425

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