Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening

Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 59-64

Juan Alfredo Salazar-Montoya, Rafael González-Cuello, Emmanuel Flores-Girón, Emma Gloria Ramos-Ramírez,