Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO)
| Image |  |
|---|---|
| Description | scientific article published on 29 May 2019 |
| Author/s |
author: Laurent Dufossé Yanis Caro Luigi Mondello |
| Publication date | May 29, 2019 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |