Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta
Giulia Tabanelli, Federica Barbieri, Ilenia Campedelli, Maria Chiara Venturini, Fausto Gardini, Chiara Montanari
Topics & Concepts
Food scienceOrganolepticLactobacillus paracaseiFlavorAromaLactobacillus rhamnosusLactobacillusProbioticChemistryBiotechnologyBiologyBacteriaFermentationGeneticsFood composition and propertiesProbiotics and Fermented FoodsMicrobial Inactivation Methods