Daniele Giuffrida, Christophe Monnet, Florence Laurent, Francesco Cacciola, Marianna Oteri, et al.. Carotenoids from the ripening bacterium
Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO).
Natural Product Research, Taylor & Francis, 2019, 34 (1), pp.10-15.
⟨10.1080/14786419.2019.1622107⟩.
⟨hal-02562303⟩