Keywords
Cheese
Redox (reduction-oxidation)
Aromatic qualitys
Summary
The project aims to investigate the effect of the redox environment on microbial dynamics and the profiles of volatile compounds in hard-pressed cheeses.
Cheese
Redox (reduction-oxidation)
Aromatic qualitys
The project aims to investigate the effect of the redox environment on microbial dynamics and the profiles of volatile compounds in hard-pressed cheeses.
