Influence of Bacteriocin-Producing Lactococcus Lactis on the Ripening of Cheddar Cheese

AuthID
P-01B-C6D
6
Author(s)
Ribeiro, SC
·
Blackeway, A
·
Silva, SPM
·
Jurásková, D
·
Dias, CM
·
Tipo de Documento
Article in Press
Year published
2026
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Indexing
Publication Identifiers
Pubmed: 41769802
SCOPUS: 2-s2.0-105031559236
Wos: WOS:001705009700001
Source Identifiers
ISSN: 1082-0132
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