Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis

Published 2013 View Full Article

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Title
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 38, Issue -, Pages 240-249
Publisher
Elsevier BV
Online
2013-10-17
DOI
10.1016/j.fm.2013.10.003

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