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Detection and Viability of Lactococcus lactis throughout Cheese Ripening
Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-q...
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| Опубликовано в: : | PLoS One |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Public Library of Science
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4266610/ https://ncbi.nlm.nih.gov/pubmed/25503474 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0114280 |
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