Lactococcus cremoris Stabilizes Taste and Smell, prism2_doi=10.1128/microbe.12.507.1, prism2_endingPage=507, prism2_startingPage=507, rdf_type=[com.pub2web.rdf.cci.facet.ContentItem[id=http://pub2web.metastore.ingenta.com/ns/Article],com.pub2web.rdf.cci.facet.ContentItem[id=http://pub2web.metastore.ingenta.com/ns/MagazineArticle]], rdfs_label=Activation of Vats for Cheese Production with Lactococcus cremoris Stabilizes Taste and Smell}]"/>