Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles

B. V. Thage; M. L. Broe; M. H. Petersen; M. A. Petersen; M. Bennedsen; Y. Ardö

Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles

B. V. Thage, M. L. Broe, M. H. Petersen, M. A. Petersen, M. Bennedsen, Y. Ardö

Research output: Contribution to journal › Journal article › Research › peer-review

50 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	15
Issue number	6-9
Pages (from-to)	795-805
Number of pages	11
ISSN	0958-6946
Publication status	Published - 2005

Cite this

Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles. / Thage, B. V.; Broe, M. L.; Petersen, M. H.; Petersen, M. A.; Bennedsen, M.; Ardö, Y.

In: International Dairy Journal, Vol. 15, No. 6-9, 2005, p. 795-805.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Bennedsen, M.

AU - Ardö, Y.

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