Biomarkers associated with cheese quality uncovered by integrative multi-omic analysis-Reference-Cited by-同舟云学术

Biomarkers associated with cheese quality uncovered by integrative multi-omic analysis

Published:2021-05 Issue: Volume:123 Page:107752
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Afshari Roya,Pillidge Christopher J.^ORCID,Dias Daniel A.^ORCID,Osborn A. Mark^ORCID,Gill Harsharn

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference42 articles.

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3. Comparative genomics of Streptococcus thermophilus support important traits concerning the evolution, biology and technological properties of the species;Alexandraki;Frontiers in Microbiology,2019

4. Characterization of nutty flavor in cheddar cheese;Avsar;Journal of Dairy Science,2004

5. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment1;Blaya;Journal of Dairy Science,2018

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