Batistela, M. E., Bergamini, C. V., Ale, E. C., & Peralta, G. H. (2025). Unlocking the Potential of Lacticaseibacillus rhamnosus 73 as a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period. Web
Citación estilo ChicagoBatistela, Mara Elisa, Carina Viviana Bergamini, Elisa Carmen Ale, and Guillermo Hugo Peralta. Unlocking the Potential of Lacticaseibacillus Rhamnosus 73 As a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period. 2025.
Cita MLABatistela, Mara Elisa, Carina Viviana Bergamini, Elisa Carmen Ale, and Guillermo Hugo Peralta. Unlocking the Potential of Lacticaseibacillus Rhamnosus 73 As a Ripening Agent in Semi-Hard Cheese After Freeze-Drying and a Six-Month Storage Period. 2025.