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Technological and safety assessment of selected lactic acid..:

Abarquero, Daniel ; Bodelón Macías, Raquel ; Flórez, Ana Belén...
Abarquero, D., Bodelón, R., Flórez, A. B., Fresno, J. M., Renes, E., Mayo, B., & Tornadijo, M. E. (2023). Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 180(114709), 114709. https://doi.org/10.1016/j.lwt.2023.114709. , 2023

Link: http://hdl.handle.net/10612/16000

RT Journal
T1 <Title>Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftunivleon:oai:buleria.unileon.es:10612_16000&Exemplar=1&LAN=DE
				
A1 Abarquero, Daniel
A1 Bodelón Macías, Raquel
A1 Flórez, Ana Belén
A1 Fresno Baro, José María
A1 Renes Bañuelos, Erica
A1 Mayo, Baltasar
A1 Tornadijo Rodríguez, María Eugenia
PB Elsevier
YR 2023
K1 Tecnología de los alimentos
K1 Antibiotic resistance
K1 Antimicrobial activity
K1 Biogenic amines
K1 Enzymatic activities
K1 Glutamate dehydrogenase
JF Abarquero, D., Bodelón, R., Flórez, A. B., Fresno, J. M., Renes, E., Mayo, B., & Tornadijo, M. E. (2023). Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 180(114709), 114709. https://doi.org/10.1016/j.lwt.2023.114709
LK http://hdl.handle.net/10612/16000
DO http://hdl.handle.net/10612/16000
SF ELIB - SuUB Bremen

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