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Journal: Foods, 2022
Volume: 11
Number: 2658

Article: Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria
Authors: by Irene Martín, Alicia Rodríguez, Carmen García and Juan J. Córdoba
Link: https://www.mdpi.com/2304-8158/11/17/2658

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