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2015 | 1 |
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A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.
Int J Food Microbiol. 2015 May 4;200:87-96. doi: 10.1016/j.ijfoodmicro.2015.02.008. Epub 2015 Feb 11.
Int J Food Microbiol. 2015.
PMID: 25702882
Differentiation of lactococci from 2 Greek cheeses with protected designation of origin by phenotypic criteria and RAPD-PCR.
Pavlidou S, Bozoudi D, Hatzikamari M, Tzanetakis N, Litopoulou-Tzanetaki E.
Pavlidou S, et al. Among authors: bozoudi d.
J Food Sci. 2011 Apr;76(3):M175-83. doi: 10.1111/j.1750-3841.2011.02043.x. Epub 2011 Mar 14.
J Food Sci. 2011.
PMID: 21535841
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