{
  "dc.datacite.title": "Datos sobre el estudio de compuestos de aroma producidos por Lactobacillus paracasei I90 en un modelo experimental de queso duro",
  "dc.datacite.creator": [
    "Wolf, Irma Veronica",
    "Bergamini, Carina Viviana",
    "Hynes, Erica Rut"
  ],
  "dc.datacite.publicationyear": "2022",
  "dc.datacite.ResourceType": "dataset",
  "dc.datacite.language": "spa",
  "dc.subject.keyword": [
    "Lactobacillus paracasei",
    "Compuestos volátiles",
    "Catabolismo de los aminoácidos",
    "Queso duro"
  ],
  "dc.rights": "info:eu-repo/semantics/restrictedAccess",
  "dc.relationtype.isSourceOf": [
    "https://ri.conicet.gov.ar/handle/11336/13254"
  ],
  "handle": "11336/176476"
}