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| Production of flavour compounds by yogurt starter cultures | | Journal of industrial microbiology and biotechnology |
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| Microbiological quality of Portuguese yogurts | | Journal of industrial microbiology and biotechnology |
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| Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese | | International journal of food microbiology |
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| Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR | | Journal of dairy research |
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| Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity | | Food chemistry |
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| Identification of tet(M) in two Lactococcus lactis strains isolated from a Spanish traditional starter-free cheese made of raw milk and conjugative transfer of tetracycline resistance to lactococci and enterococci | | International journal of food microbiology |
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| Bacterial biodiversity of traditional Zabady fermented milk | | International journal of food microbiology |
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| Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches | | International dairy journal |
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| Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese | | International journal of food microbiology |
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| Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk | | Journal of industrial microbiology and biotechnology |
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