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Updated: Mar 8, 2026

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Key Odorants of Lazur, a Polish Mold-Ripened Cheese

Małgorzata A Majcher1, Kamila Myszka1, Anna Gracka1

  • 1Faculty of Food Science and Nutrition , Poznań University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznań , Poland.

Journal of Agricultural and Food Chemistry
|February 2, 2017
PubMed

Keywords:
GC-Oaroma recombinantaroma-active compoundsmold-ripened cheesesulfur compounds

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