Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6400117 | LWT - Food Science and Technology | 2017 | 29 Pages |
Abstract
In conclusion, our results indicate that Kluyveromyces strains isolated from artisanal cheese possess interesting functional traits and absence of undesirable properties, and could be considered appropriate probiotic candidates.
Related Topics
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Food Science
Authors
Maria Elisabetta Fadda, Valentina Mossa, Maura Deplano, Maria Barbara Pisano, Sofia Cosentino,