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May 1, 2000Dairy Science & TechnologyOpen Access

Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

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PMPaul L.H. McSweeneyUniversity College CorkMSMaria J. SousaUniversidade Federal de Goiás

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McSweeney et al. (2000) studied this question.

synapsesocial.com/papers/6a0340ef98cafe0df5757c03https://doi.org/10.1051/lait:2000127
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