Work

Natural whey starter for Parmigiano Reggiano: culture-independent approach

Year: 2009

Type: article

Source: Journal of Applied Microbiology

DOI: 10.1111/j.1365-2672.2009.04564.x

Authors: B. Bottari, M. Santarelli, E. Neviani, M. Gatti

Institution: University of Parma

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Università degli Studi di Parma, Regione Emilia-Romagna

OpenAlex ID: W2086259841

FWCI: 2.816

Cites: 39

Cited by: 71

Related to: 10