Authors: KIRANE D MACHADO ESV COCHET N NONUS M LEBEAULT JM

Citation: D. Kirane et al., BLUE CHEESE FLAVOR PRODUCTION ON A MIXED SUBSTRATE AND LIPOLYZED CREAM - STACHYOSE, RAFFINOSE, SUCROSE BIODEGRADATION AND METHYL-KETONES FORMATION, Sciences des aliments, 15(5), 1995, pp. 455-466