1.
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. Appl Food Biotechnol [Internet]. 2017 Jan. 4 [cited 2024 Apr. 20];4(1):43-52. Available from: https://journals.sbmu.ac.ir/afb/article/view/13532