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Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese
The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes’ milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and m...
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| Опубликовано в: : | Front Microbiol |
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| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Frontiers Media S.A.
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7609418/ https://ncbi.nlm.nih.gov/pubmed/33193226 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.583745 |
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