Article Versions Notes

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

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

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