Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying

Artigo de Periódico

Fecha

2017

Registro en:

10.3168/jds.2016-12418

00220302

http://hdl.handle.net/1843/40302

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3820713

Autor

Andreza Angélica Ferreira

Song Huang

Italo Tuler Perrone

Pierre Schuck

Gwenael Jan

Antônio Fernandes de Carvalho

Institución

Universidade Federal de Minas Gerais (Brasil)

Materias

Lactobacillus plantarum

Amazonian artisanal cheese

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