A comprehensive overview of blue-veined cheeses
Imène Ferroukhi, Christophe Chassard, Julie Mardon
Topics & Concepts
Food scienceRipeningPenicillium roquefortiNutrientBiologyCheese ripeningPenicilliumEcologyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology