Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses
| Autor: | Keser, Gokce, Ozcan, Tulay |
|---|---|
| Zdroj: | In Food Microbiology June 2025 128 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Keser, Gokce, Ozcan, Tulay |
|---|---|
| Zdroj: | In Food Microbiology June 2025 128 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect