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Musty Aroma Compounds Produced by Selected Molds and Actinomycetes on Agar and Whole Wheat Bread

Natholyn D Harris1, Carol Karahadian1, Robert C Lindsay1

  • 1Department of Nutrition and Food Science, Florida State University, Tallahassee, Florida 32306 and Department of Food Science, University Wisconsin, Madison, Wisconsin 53706.

Journal of Food Protection
|April 11, 2019
PubMed

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