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Thierry, A.; Maillard, M.-B.; Hervé, C.; Richoux, R.; Lortal, S., Varied volatile compounds are produced by Propionibacterium freudenreichii in Emmental cheese, Food Chem., 2004, 87, 3, 439-446, https://doi.org/10.1016/j.foodchem.2003.12.018 . [all data]

Thierry, A.; Maillard, M.-B.; Bonnarme, P.; Roussel, E., The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development, J. Agric. Food Chem., 2005, 53, 10, 4157-4165, https://doi.org/10.1021/jf0481195 . [all data]

Thierry, A.; Maillard, M.-B.; Richoux, R.; Kerjean, J.-R.; Lortal, S., Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese, Lait, 2005, 85, 1-2, 57-74, https://doi.org/10.1051/lait:2004036 . [all data]