Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza” Jana Štefániková ... [et al.]. -- ilustr. -- Bibliografické odkazy. In: Food Science and Technology International. -- ISSN 1082-0132. -- Vol. 28, no. 7 (2022), s. 580-591. https://doi.org/10.1177/10820132211039916 funkčné potraviny * bryndza * aróma * senzorické analýzy * prchavé organické zlúčeniny