Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

Literals

• fabio:hasPublicationYear
  • 2025
• dcterms:contributor
  • José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba
• ou:urlOrcid
  • https://doi.org/10.3390/foods14020231
• bibo:doi
  • 10.3390/foods14020231
• dcterms:creator
  • Martín Miguélez J.M.
• ou:eid
  • 2-s2.0-85215944421
• bibo:eissn
  • 2304-8158
• vivo:identifier
  • 2025-243
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85215944421&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85215944421&origin=inward
• bibo:volume
  • 14

Typed Literals

• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 2 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • IRENE MARTÍN TORNERO
  • JUAN JOSÉ CÓRDOBA RAMOS
  • SONIA VENTANAS CANILLAS