Maroilles
Selected indexed studies
- Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses. (Foods, 2024) [PMID:39410121]
- MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles. (Int J Food Microbiol, 2017) [PMID:27423415]
- Application of denaturing high-performance liquid chromatography (DHPLC) for yeasts identification in red smear cheese surfaces. (Lett Appl Microbiol, 2010) [PMID:20477955]
_Worker-drafted node — pending editorial review._
Connections
Maroilles helps
Sources
- Application of denaturing high-performance liquid chromatography (DHPLC) for yeasts identification in red smear cheese surfaces. (2010) pubmed
- Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses. (2024) pubmed
- MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles. (2017) pubmed