Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC

LUIS MANUEL MEDINA CANALEJOMARÍA JOSÉ CARDADOR DUEÑASLOURDES ARCE JIMÉNEZ2026-01-292026-01-29202310.3390/foods120203722-s2.0-85146744949https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35963Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceRelationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMSresearch article