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Journal: Microorganisms, 2021
Volume: 9
Number: 2288
2288
Article: Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
Authors: by Serena Martini, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi and Lisa Solieri
Link: https://www.mdpi.com/2076-2607/9/11/2288

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