SALVATORE, E.; ADDIS, M.; PES, M.; FIORI, M.; PIRISI, A. Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk. Italian Journal of Food Science, Singapore, v. 27, n. 4, p. 437–442, 2015. DOI: 10.14674/1120-1770/ijfs.v375. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/375. Acesso em: 11 oct. 2025.