The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
Article in Fermentation (March 2024)
The most recent citing publications are shown below. View all 21 publications that cite this research output on Dimensions.
Article in Fermentation (March 2024)
Article in FEMS Microbiology Reviews (March 2023)
Article in Revista Española de Nutrición Humana y Dietética (December 2022)