Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

Robiola di Roccaverano is a Protected Designation of Origin (PDO) cheese from the Piedmont region of Italy. In this study, the mycobiota occurring during Robiola di Roccaverano production was elucidated. Samples of milk, Natural Milk Cultures (NMC), curd, 5- and 15-days ripened cheese were collected...

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Detalles Bibliográficos
Autores principales: Biolcati, Federica, Ferrocino, Ilario, Bottero, Maria Teresa, Dalmasso, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392574/
https://www.ncbi.nlm.nih.gov/pubmed/34441636
http://dx.doi.org/10.3390/foods10081859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392574/
https://www.ncbi.nlm.nih.gov/pubmed/34441636
http://dx.doi.org/10.3390/foods10081859

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