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

Literals

• bibo:eissn
  • 2304-8158
• dcterms:creator
  • Martín I.
• dcterms:contributor
  • Martin I., Rodriguez A., Garcia C., Cordoba J.J.
• dcterms:title
  • 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
• ou:vecesCitado
  • 6
• bibo:doi
  • 10.3390/foods11172658
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85137822186&origin=inward
• ou:eid
  • 2-s2.0-85137822186
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85137822186&origin=inward
• dcterms:publisher
  • Foods
• vivo:identifier
  • 2022-120
• fabio:hasPublicationYear
  • 2022
• ou:urlOrcid
  • https://doi.org/10.3390/foods11172658
• ou:tipoPublicacion
  • Article
• bibo:volume
  • 11

Typed Literals

• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • ALICIA RODRÍGUEZ JIMÉNEZ
  • IRENE MARTÍN TORNERO
  • JUAN JOSÉ CÓRDOBA RAMOS
  • MARÍA CARMEN GARCÍA GONZÁLEZ