Author:
Decadt Hannes,Weckx Stefan,De Vuyst Luc
Funder
Agentschap Innoveren en Ondernemen
Vrije Universiteit Brussel
Reference78 articles.
1. Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches;Alegría;Appl. Environ. Microbiol.,2012
2. Influence of probiotic (Lactobacillus acidophilus NCFM, L. paracasei LPC37, and L. rhamnosus HN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses;Aljewicz;J. Food Process. Preserv.,2017
3. Pseudomonas yamanorum sp. nov., a psychrotolerant bacterium isolated from a subantarctic environment;Arnau;Int. J. Syst. Evol. Microbiol.,2015
4. Phenolic flavor in cheese;Badings;J. Dairy Sci.,1968
5. Biogenic amine production by lactic acid bacteria: a review;Barbieri;Foods,2019
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献