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Article Dans Une Revue Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Année : 2010

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

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hal-02502718 , version 1 (09-03-2020)

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Daniela Voigt, François Chevalier, Michael Qian, Alan Kelly. Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2010, 11 (1), pp.68-77. ⟨10.1016/j.ifset.2009.10.009⟩. ⟨hal-02502718⟩
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