Work

Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses

Year: 2016

Type: article

Source: Food Microbiology

DOI: 10.1016/j.fm.2015.11.020

Authors: P. D'Incecco, M. Gatti, J.A. Hogenboom, B. Bottari, V. Rosi, E. Neviani, L. Pellegrino

Institutions: University of Milan, 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: green

Funder: Regione Lombardia

OpenAlex ID: W2227633649

FWCI: 4.801

Cites: 41

Cited by: 39

Related to: 10