Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis-Reference-Cited by-同舟云学术

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis

Published:2014-04 Issue: Volume:38 Page:240-249
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Solieri Lisa,Bianchi Aldo,Mottolese Giovanni,Lemmetti Federico,Giudici Paolo

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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