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Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait.
Sci Rep. 2022 Oct 15;12(1):17322. doi: 10.1038/s41598-022-22207-y.
Sci Rep. 2022.
PMID: 36243881
Free PMC article.
Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.
Loffi C, Bortolazzo E, Garavaldi A, Musi V, Reverberi P, Galaverna G, Sforza S, Tedeschi T.
Loffi C, et al. Among authors: bortolazzo e.
Foods. 2021 Apr 3;10(4):770. doi: 10.3390/foods10040770.
Foods. 2021.
PMID: 33916822
Free PMC article.
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