Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

Penland, Marine ; Falentin, Hélène ; Parayre, Sandrine ; Pawtowski, Audrey ; Maillard, Marie-Bernadette ; Thierry, Anne ; Mounier, Jérôme ; Coton, Monika ; Deutsch, Stéphanie-Marie

International journal of food microbiology, 2021-05, Vol.345, p.109130-109130, Article 109130 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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