Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

  1. Renes, E.
  2. Ladero, V.
  3. Tornadijo, M.E.
  4. Fresno, J.M.
Revista:
Food Microbiology

ISSN: 1095-9998,  0740-0020

Any de publicació: 2019

Volum: 78

Pàgines: 1-10

Tipus: Article

DOI: 10.1016/J.FM.2018.09.003 GOOGLE SCHOLAR