Work

Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese

Year: 2013

Type: article

Source: Dairy Science and Technology

DOI: 10.1007/s13594-013-0135-4

Authors: Marcela Santarelli, Benedetta Bottari, Massimo Malacarne, Camilla Lazzi, Stefano Sforza, Andrea Summer, Erasmo Neviani, Monica Gatti

Institution: University of Parma

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2057986753

FWCI: 1.507

Cites: 27

Cited by: 20

Related to: 10