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pro vyhledávání: '"Ioannis Tzoumkas"'
Autor:
Angeliki Doukaki, Olga S. Papadopoulou, Antonia Baraki, Marina Siapka, Ioannis Ntalakas, Ioannis Tzoumkas, Konstantinos Papadimitriou, Chrysoula Tassou, Panagiotis Skandamis, George-John Nychas, Nikos Chorianopoulos
Publikováno v:
Microorganisms, Vol 12, Iss 9, p 1870 (2024)
Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese’s nutritional, technological, and sensory properties, as well as increase the product’s safety. This work stud
Externí odkaz:
https://doaj.org/article/983bb33048d94420b52d0297b3532f38
