검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp during ripening in a cheese model medium Deetae P, Spinnler HE, Bonnarme P, Helinck S Applied Microbiology and Biotechnology, 82(1), 169, 2009 |
| 2 |
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S Journal of Applied Microbiology, 107(4), 1404, 2009 |
| 3 |
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses Deetae P, Bonnarme P, Spinnler HE, Helinck S Applied Microbiology and Biotechnology, 76(5), 1161, 2007 |