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Journal: Foods, 2025
Volume: 14
Number: 2433
2433
Article: Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening
Authors: by Francesca Bonazza, Stefano Morandi, Tiziana Silvetti, Alberto Tamburini, Ivano De Noni, Fabio Masotti and Milena Brasca
Link: https://www.mdpi.com/2304-8158/14/14/2433

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