Chessa, L.; Paba, A.; Dupré, I.; Addis, M.; Piga, C.; Pes, M.; Comunian, R.
From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation. Fermentation 2025, 11, 660.
https://doi.org/10.3390/fermentation11120660
AMA Style
Chessa L, Paba A, Dupré I, Addis M, Piga C, Pes M, Comunian R.
From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation. Fermentation. 2025; 11(12):660.
https://doi.org/10.3390/fermentation11120660
Chicago/Turabian Style
Chessa, Luigi, Antonio Paba, Ilaria Dupré, Margherita Addis, Carlo Piga, Massimo Pes, and Roberta Comunian.
2025. "From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation" Fermentation 11, no. 12: 660.
https://doi.org/10.3390/fermentation11120660
APA Style
Chessa, L., Paba, A., Dupré, I., Addis, M., Piga, C., Pes, M., & Comunian, R.
(2025). From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation. Fermentation, 11(12), 660.
https://doi.org/10.3390/fermentation11120660
