Employment of l. Paracasei k5 as a novel potentially probiotic freeze-dried starter for feta-type cheese production

Citation:

Terpou A, Mantzourani I, Galanis A, Kanellaki M, Bezirtzoglou E, Bekatorou A, Koutinas AA, Plessas S. Employment of l. Paracasei k5 as a novel potentially probiotic freeze-dried starter for feta-type cheese production. MicroorganismsMicroorganisms. 2019;7.

Notes:

Cited By :14Export Date: 10 May 2023

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National and Kapodistrian University of Athens
School of Agricultural Development, Nutrition & Sustainability
Department of Agricultural Development, Agri-Food, and Natural Resources Management,
(+30) 22280-99525
Evripos campous
Psachna Evia, ZipCode 34400
aterpou@agro.uoa.gr

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Antonia Terpou

Assistant Professor, Agricultural Development, Agrofood and Management of Natural Resources

Employment of l. Paracasei k5 as a novel potentially probiotic freeze-dried starter for feta-type cheese production

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Contact Details

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