Work

Culture-independent methods for identifying microbial communities in cheese

Year: 2008

Type: review

Source: Food Microbiology

DOI: 10.1016/j.fm.2008.06.003

Authors: Jean-Luc Jany, Georges Barbier

Institution: Université Européenne de Bretagne

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2018995298

FWCI: 1.744

Cites: 116

Cited by: 185

Related to: 10