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- W2395097566 abstract "Production of aroma-forming substances by Penicillium roqueforti strains no. 31 and no. 541-A grown on curd was studied. The data showed that the strain no. 541-A is the most promising producer of cheese flavor. The flavor acquired a soily scent after a long-term (4-5 days) cultivation, which may hamper the use of these cultures (particularly, no. 31) in the food industry." @default.
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- W2395097566 date "2001-10-19" @default.
- W2395097566 modified "2023-09-27" @default.
- W2395097566 title "[Aroma-forming substance from a culture of the mold fungus Penicillium roqueforti during growth on milk curds]." @default.
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