Work

Technological properties of strains of lactic acid bacteria for cheese starter: acidifying activity and redox potential control

Year: 1994

Type: article

Source: M.A.N. Microbiologie, aliments, nutrition

Authors: H. E. Scarinci, Marta Susana Carrasco, Arturo Carlos Simonetta

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2495340224

FWCI:

Cites:

Cited by: 3

Related to: 10