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A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and...

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書誌詳細
主要な著者: De Filippis, Francesca, La Storia, Antonietta, Stellato, Giuseppina, Gatti, Monica, Ercolini, Danilo
フォーマット: Artigo
言語:Inglês
出版事項: Public Library of Science 2014
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC3933672/
https://ncbi.nlm.nih.gov/pubmed/24586960
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0089680
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