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Page 1
Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control.
Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):399-406. doi: 10.1080/10408398.2014.893502.
Crit Rev Food Sci Nutr. 2017.
PMID: 25849292
Review.
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk.
González Ariceaga CC, Afzal MI, Umer M, Abbas S, Ahmad H, Sajjad M, Parvaiz F, Imdad K, Imran M, Maan AA, Khan MKI, Ullah A, Hernández-Montes A, Aguirre-Mandujano E, Villegas de Gante A, Jacquot M, Cailliez-Grimal C.
González Ariceaga CC, et al.
Foods. 2019 Oct 17;8(10):509. doi: 10.3390/foods8100509.
Foods. 2019.
PMID: 31627486
Free PMC article.
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Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making.
Afzal MI, Ariceaga CC, Lhomme E, Ali NK, Payot S, Burgain J, Gaiani C, Borges F, Revol-Junelles AM, Delaunay S, Cailliez-Grimal C.
Afzal MI, et al. Among authors: ariceaga cc.
Food Microbiol. 2013 Dec;36(2):223-30. doi: 10.1016/j.fm.2013.05.008. Epub 2013 Jun 12.
Food Microbiol. 2013.
PMID: 24010601
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