Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria

✍ Scribed by Thierry, Anne; Maillard, Marie-Bernadette; Richoux, Romain; Lortal, Sylvie

• Book ID: 126021750
• Publisher: American Chemical Society
• Year: 2006
• Tongue: English
• Weight: 89 KB
• Volume: 54
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf060673m