Barcina, Y., F. C. Iba´ n˜ ez, and A. I. Ordo´nez. 1995. Evolution of free amino acids during Idiaza´ bal cheese ripening. Food Control 6:161-164.
Bosset, J. O., and R. Gauch. 1993. Comparison of the volatile flavour compounds of six european “AOC” cheeses by using a new dynamic headspace GC-MS method. Int. Dairy J. 3:359-377. [OpenAIRE]
Brendehaug, J., and T. Langsrud. 1985. Amino acid metabolism in Propionibacteria: resting cells experiments with four strains. J. Dairy Sci. 68:281-289.
Broome, M. C., D. A. Krause, and M. W. Hickey. 1990. The use of non-starter lactobacilli in Cheddar cheese manufacture. Aust. J. Dairy Technol. 45:67-73.
Chin, H. W., R. A. Bernhard, and M. Rosenberg. 1996. Solid phase microextraction for cheese volatile compound analysis. J. Food Sci. 61:1118-1121.
Christensen, K. R., and G. A. Reineccius. 1995. Aroma extract dilution analysis of aged Cheddar cheese. J. Food Sci. 60:218-220.
Dahl, S., F. K. Tavaria, and F. X. Malcata. 2000. Flavour and microbiological relationships in Serra da Estrela cheese during ripening. Int. Dairy J. 10:255-262. [OpenAIRE]
Engels, W., and S. Visser. 1994. Isolation and comparative characterization of components that contribute to the flavour of different types of cheese. Neth. Milk Dairy J. 48:127-140.
Esteban, J. L., I. Mart´ınez-Castro, R. Morales, B. Fabrellas, and J. Sanz. 1996. Rapid identification of volatile compounds in aromatic plants by automatic thermal desorption-GC-MS. Chromatographia 43:63-72.
Folkertsma, B., and P. F. Fox. 1992. Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J. Dairy Res. 59:217-224.
Fox, P. F., and J. Law. 1991. Enzymology of cheese ripening. Food Biotechnol. 5:239-262.
Fox, P. F., and J. M. Wallace. 1997. Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45:17-85.
Freitas, A. C., J. M. Fresno, B. Prieto, I. Franco, F. X. Malcata, and J. Carballo. 1998. Influence of milk source and ripening time on free amino acid profile of Picante cheese. Food Control 9:187-194. [OpenAIRE]
Gummalla, S., and J. Broadbent. 1999. Tryptophan catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts. J. Dairy Sci. 82:2070-2077. [OpenAIRE]
Jackman, P. 1985. Bacterial taxonomy based on electrophoretic whole-cell protein patterns. In Chemical Methods in Bacterial Systematics. Ed. Goodfellow, M. and D. E. Minnikin, pp.188-308. London: Academic Press.