Molimard, P.

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science

Fermentation and Sensory AnalysisFood Chemistry and Fat Analysis

Cited by 611

Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum

Molimard, P., Lesschaeve, I., Bouvier, I., Vassal, L., Schlich, P., Issanchou, S., & Spinnler, H. E. (1994) · Le Lait

Food Nutrient Composition and Product DevelopmentPolyamine Metabolism and Applications

Cited by 49