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.
Revue:
Food Microbiology

ISSN: 1095-9998 0740-0020

Année de publication: 2019

Volumen: 78

Pages: 1-10

Type: Article

DOI: 10.1016/J.FM.2018.09.003 GOOGLE SCHOLAR