The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development

scientific article published in May 2005

The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1021/JF0481195
P698PubMed publication ID15884854

P50authorAnne ThierryQ41887210
P2093author name stringPascal Bonnarme
Marie-Bernadette Maillard
Edmond Roussel
P433issue10
P407language of work or nameEnglishQ1860
P921main subjectPropionibacterium freudenreichiiQ3008030
P304page(s)4157-4165
P577publication date2005-05-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleThe addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development
P478volume53

Reverse relations

cites work (P2860)
Q50479147A genetic insight into peptide and amino-acid utilization by Propionibacterium freudenreichii LMG 16415.
Q37002430Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
Q38027094Multifaceted attributes of dairy propionibacteria: a review
Q28474901The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications
Q41887160The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis

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