Potential of lactic acid bacteria from Pico cheese for starter culture development

  • Articles in SCI Journals
  • Jan, 2019

Câmara, S.C., Dapkevicius, A., Riquelme, C., Elias, R.B., Silva, C.C.G., Malcata F.X. & Dapkevicius, M.L.N.E (2019) Potential of lactic acid bacteria from Pico cheese for starter culture development.

Food Science and Technology International, In Press, . DOI:10.1177/1082013218823129 (IF2017 1,081; Q3 Food Science & Technology)
Summary:

Team

  • Potential of lactic acid bacteria from Pico cheese for starter culture development Rui Miguel Pires Bento da Silva Elias Island Biodiversity, Biogeography & Conservation - IBBC