Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides - Concepedia

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Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides

DOI Full Paper Access

27

Citations

89

References

2020

Year

Davide Tagliazucchi, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio, Lisa Solieri

International Journal of Food Microbiology

Different Salt ContentFood MicrobiologyMicrobiologyParmigiano ReggianoCultivable Non-starter LactobacilliFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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