Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS
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DOI: 10.3390/foods12020372
Abstract: Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible… read more here.
Keywords: organic compounds; sheep milk; raw sheep; microorganisms isolated ... See more keywords