Publication | Closed Access
Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
50
Citations
39
References
2018
Year
Food FermentationBiochemistryFood SpoilageBioactive PeptidePrato Cheese RipeningBiotechnologyFood MicrobiologyMicrobiologyFood ProcessingPublic HealthFood TechnologyHealth Sciences
| Year | Citations | |
|---|---|---|
Page 1
Page 1