Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

✍ Scribed by Karahadian, Carol; Josephson, David B.; Lindsay, Robert C.

• Book ID: 126944308
• Publisher: American Chemical Society
• Year: 1985
• Tongue: English
• Weight: 703 KB
• Volume: 33
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf00063a005