Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal
Federica Cardinali, Ilario Ferrocino, Vesna Milanović, Luca Belleggia, Maria Rita Corvaglia, Cristiana Garofalo, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti
Topics & Concepts
Food scienceMesophileLactic acidBiologyChemistryBacteriaGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides