Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.

@article{Randazzo2008EffectOW,
  title={Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.},
  author={Cinzia L. Randazzo and Iole Pitino and Sergio De Luca and Giovanna Ombretta Scif{\`o} and Cinzia Caggia},
  journal={International journal of food microbiology},
  year={2008},
  volume={122 3},
  pages={
          269-78
        }
}

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