Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO
Federica Cardinali, Roberta Foligni, Ilario Ferrocino, Joanna Harasym, Agnieszka Orkusz, Irene Franciosa, Vesna Milanović, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Luca Cocolin, Andrea Osimani, Lucia Aquilanti
Topics & Concepts
BiologyFood scienceLactococcusDebaryomyces hanseniiLactic acidLactococcus lactisBacteriaYeastGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityFood Safety and Hygiene