NATEGHI, L. Identification and Quantification of Key Volatile Flavor Compounds Employing Different Adjunct Starter Cultures in Reduced-fat Cheddar Cheeses by Using GC and GC-MS. Applied Food Biotechnology, [S. l.], v. 4, n. 1, p. 43–52, 2017. DOI: 10.22037/afb.v4i1.13532. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/13532. Acesso em: 2 may. 2024.