Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese - Concepedia

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Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese

35

Citations

23

References

2005

Year

Kaarel Adamberg, Martin Antonsson, Finn K. Vogensen, Else Nielsen, Signe Kask, Ylva Ardö

International Dairy Journal

BiosynthesisFood FermentationLactic Acid BacteriaCheese SourcesFood MicrobiologyFood BioprocessingMicrobiologySemi-hard Danish CheeseHealth Sciences

References

	Year	Citations

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