Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
| Autor: | Peralta, Guillermo H., Bergamini, Carina V., Hynes, Erica R. |
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| Zdroj: | In International Dairy Journal May 2019 92:11-20 |
| Databáze: | ScienceDirect |
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