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The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt
Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429812/ https://www.ncbi.nlm.nih.gov/pubmed/30949606 http://dx.doi.org/10.1016/j.heliyon.2019.e01362 |