Universidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2024

  1. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

    Food Research International, Vol. 186

  2. Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

    International Journal of Dairy Technology, Vol. 77, Núm. 1, pp. 234-245

2023

  1. Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

    LWT, Vol. 180