Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices

  1. Dopazo, V.
  2. Luz, C.
  3. Calpe, J.
  4. Vila-Donat, P.
  5. Rodríguez, L.
  6. Meca, G.
Journal:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Year of publication: 2022

Volume: 75

Issue: 3

Pages: 619-629

Type: Article

DOI: 10.1111/1471-0307.12847 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus