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Journal: Applied MicrobiologyVolume: 4Number: 38
Article: Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety
  • Authors:
  • Charikleia Tsanasidou,
  • Loulouda Bosnea* and
  • Athanasia Kakouri
  • et al.
Link: https://www.mdpi.com/2673-8007/4/1/38

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