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    Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

    Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese by Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, Mary C. Rea, Mary C. Rea, Maurice O'Sullivan, Jeremiah J. Sheehan, Olivia McAuliffe

    Published 2018-07-01
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