Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

  1. Renes, E.
  2. Ladero, V.
  3. Tornadijo, M.E.
  4. Fresno, J.M.
Aldizkaria:
Food Microbiology

ISSN: 1095-9998,  0740-0020

Argitalpen urtea: 2019

Alea: 78

Orrialdeak: 1-10

Mota: Artikulua

DOI: 10.1016/J.FM.2018.09.003 GOOGLE SCHOLAR
Datuen iturria: Scopus