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Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese.
Curr Res Food Sci. 2022 Jun 14;5:1009-1016. doi: 10.1016/j.crfs.2022.05.017. eCollection 2022.
Curr Res Food Sci. 2022.
PMID: 35755305
Free PMC article.
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