Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

1. Abarquero, D.
2. Bodelón, R.
3. Flórez, A.B.
4. Fresno, J.M.
5. Renes, E.
6. Mayo, B.
7. Tornadijo, M.E.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.1016/J.LWT.2023.114709 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus