Keyphrases
White Mold
100%
Quality of Life
100%
Mould Cheeses
100%
Shelf Life
100%
Mycelial Growth
75%
Germination Rate
50%
Cheese
50%
Sporulation
50%
Starter Culture
50%
G. Candidum
25%
Mycelium Growth
25%
Rapid Germination
25%
Cheese Model
25%
Cheese Composition
25%
External Environmental Factors
25%
Surface Collapse
25%
Scanning Electron Microscopy
25%
Ripening Stage
25%
Mould Growth
25%
Conidia
25%
Humidity
25%
P. Communis
25%
Penicillium Camemberti
25%
Cheese Surface
25%
Nutrient Uptake
25%
Mucor
25%
Geotrichum Candidum
25%
Carbon Dioxide Levels
25%
Growth Productions
25%
Enzymatic Production
25%
Environmental Impact
25%
Immunology and Microbiology
Mould
100%
Surface Property
83%
Mycelial Growth
50%
Sporogenesis
33%
Scanning Electron Microscopy
16%
Penicillium camemberti
16%
Mycelium
16%
Humidity
16%
Conidium
16%
Geotrichum candidum
16%
Mucor
16%
Agricultural and Biological Sciences
Cheeses
100%
Shelf Life
100%
Ripening
22%
Starter Culture
22%
Sporogenesis
22%
Environmental Factor
22%
Mucor
11%
Conidium
11%
Geotrichum candidum
11%
Electron Microscopy
11%
Penicillium camemberti
11%
Relative Humidity
11%
Mycelium
11%