TY  - GEN 
AU  - López Díaz, Teresa María
AU  - Alegría, Ángel
AU  - Rodríguez Calleja, José María
AU  - Combarros Fuertes, Patricia
AU  - Fresno Baro, José María
AU  - Santos Buelga, Jesús Ángel
AU  - Flórez, Ana Belén
AU  - Mayo, Baltasar
A4  - Tecnologia de los Alimentos
DA  - 2023
UR  - https://hdl.handle.net/10612/17923
AB  - [EN] Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour
due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese
produced worldwide, with some distinct features,...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Blue cheeses
KW  - Penicillium roqueforti
KW  - Mycotoxins
KW  - Proteolysis
KW  - Lipolysis
KW  - Cheese microbiota
TI  - Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
DO  - 10.3390/dairy4030027
VL  - 4
ER  -