Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese

✍ Scribed by Bautista-Gallego, J.; Alessandria, V.; Fontana, M.; Bisotti, S.; Taricco, S.; Dolci, P.; Cocolin, L.; Rantsiou, K.

• Book ID: 125435529
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 579 KB
• Volume: 181
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2014.04.020