Work

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

Year: 2010

Type: review

Source: Food Microbiology

DOI: 10.1016/j.fm.2010.05.023

Authors: Luca Settanni, Giancarlo Moschetti

Institution: University of Palermo

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2078033804

FWCI: 2.051

Cites: 103

Cited by: 454

Related to: 10