Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.

Bertuzzi, A S; Walsh, A M; Sheehan, J J; Cotter, P D; Crispie, F; McSweeney, P L H; Kilcawley, K N; Rea, M C

Bertuzzi, A S; Walsh, A M; Sheehan, J J; Cotter, P D; Crispie, F; McSweeney, P L H; Kilcawley, K N; Rea, M C.

Afiliación

Bertuzzi AS; Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
Walsh AM; School of Food and Nutritional Science, University College Cork, Cork, Ireland.
Sheehan JJ; Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
Cotter PD; School of Microbiology, University College Cork, Cork, Ireland.
Crispie F; APC Microbiome Institute, University College Cork, Cork, Ireland.
McSweeney PLH; Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
Kilcawley KN; Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.
Rea MC; APC Microbiome Institute, University College Cork, Cork, Ireland.

mSystems ; 3(1)2018.

Article en En | MEDLINE | ID: mdl-29404426

Palabras clave

dairy science; flavor; microbiology

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: MSystems Año: 2018 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Estados Unidos

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