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Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii: a review

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https://hal.inrae.fr/hal-02678099
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Submitted on : Sunday, May 31, 2020 - 8:07:26 PM
Last modification on : Friday, October 1, 2021 - 3:58:06 PM

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  • HAL Id : hal-02678099, version 1
  • PRODINRA : 60049

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Anne Thierry, M.B. Maillard. Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii: a review. Lait, Elsevier, 2002, 82 (1), pp.17-32. ⟨hal-02678099⟩

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