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Strong effect of Penicillium roqueforti populations on vo... | ResearchHub
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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
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Authors
Thibault Caron
12 more
Thibault Caron
•
Daniel Roueyre
10 more
•
Christophe Chassard
Published
March 29, 2021
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Topics
Biology
Evolutionary Biology
Chemistry
Penicillium Roqueforti
Food Science
Show all topics
DOI
10.1101/2020.03.02.974352
License
CC-BY-NC-ND
Other Formats
PDF
Supporters
Support the authors with ResearchCoin
Tip RSC
Preprint Server
Topics
Biology
Evolutionary Biology
Chemistry
Penicillium Roqueforti
Food Science
Show all topics
DOI
10.1101/2020.03.02.974352
License
CC-BY-NC-ND
Other Formats
PDF
