@misc{indiciaee35ba3a014cc,
  title = {Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavour and texture in blue cheeses},
  author = {Caron, T. and Le Piver, M. and Peron, A.-C. and Lieben, P. and Lavigne, R. and Brunel, S. and Roueyre, D. and Place, M. and Bonnarme, P. and Giraud, T. and Branca, A. and Landaud, S. and Chassard, C.},
  year = {2020},
  doi = {10.1101/2020.03.02.974352},
  url = {https://www.biorxiv.org/content/10.1101/2020.03.02.974352v1},
  note = {Source identifier: 10.1101/2020.03.02.974352}
}