Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese-Reference-Cited by-同舟云学术

Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese

Published:2019-03-11 Issue:4 Volume:56 Page:1978-1987
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Correa Frederico Teixeira^ORCID,de Souza Angélica Cristina,de Souza Júnior Ernani Augusto,Isidoro Silas Rodrigo,Piccoli Roberta Hilsdorf,Dias Disney Ribeiro,de Abreu Luiz Ronaldo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03664-2.pdf

Reference38 articles.

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3. Alibi S, Ferjani A, Boukadida F (2016) Implication of Corynebacterium species in food’s contamination. J Coast Life Med 9:123–156

4. Almeida M et al (2014) Construction of a dairy microbial genome catalog opens new perspectives for the metagenomic analysis of dairy fermented products. BMC Genomics 15:1101–1120

5. Amorim JC, Schwan RF, Duarte WF (2016) Sugar cane spirit (cachaça): effects of mixed inoculum of yeasts on the sensory and chemical characteristics. Food Res Int 85:76–83

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