Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese
Pawinee Deetae(AgroParisTech), Sandra Hélinck(AgroParisTech), Henry-Éric Spinnler(AgroParisTech), Françoise Irlinger(Food Process Engineering and Microbiology), P. Bonnarme(AgroParisTech), Jérôme Mounier(Université de Bretagne Occidentale)
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