Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese

Published 2017 View Full Article

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Title
Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese
Authors
Keywords
Protective culture, Bio-preservation, Antifungal compounds, Cheese, Penicillium
Journal
FOOD CONTROL
Volume 78, Issue -, Pages 350-356
Publisher
Elsevier BV
Online
2017-03-14
DOI
10.1016/j.foodcont.2017.03.007

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