Utilisation of a cell-free extract of lactic acid bacteria entrapped in yeast to enhance flavour development in Cheddar cheese
- Anil B. Yarlagadda
- , Martin G. Wilkinson
- , Siobhan P. Ryan
- , Imelda A. Doolan
- , Maurice G. O'sullivan
- , Kieran N. Kilcawley
- Teagasc - Irish Agriculture and Food Development Authority
- University of Limerick
- University College Cork
Research output: Contribution to journal › Article › peer-review