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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
Caron T, Piver ML, Péron AC, Lieben P, Lavigne R, Brunel S, Roueyre D, Place M, Bonnarme P, Giraud T, Branca A, Landaud S, Chassard C. Caron T, et al. Among authors: lavigne r. Int J Food Microbiol. 2021 Sep 16;354:109174. doi: 10.1016/j.ijfoodmicro.2021.109174. Epub 2021 Mar 27. Int J Food Microbiol. 2021. PMID: 34103155
Functional changes in Bleu d'Auvergne cheese during ripening.
Ferroukhi I, Bord C, Alvarez S, Fayolle K, Theil S, Lavigne R, Chassard C, Mardon J. Ferroukhi I, et al. Among authors: lavigne r. Food Chem. 2022 Dec 15;397:133850. doi: 10.1016/j.foodchem.2022.133850. Epub 2022 Aug 2. Food Chem. 2022. PMID: 35940097
386 results