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Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Food Microbiol. 2009 Apr;26(2):183-91. doi: 10.1016/j.fm.2008.09.002. Epub 2008 Sep 24.
Food Microbiol. 2009.
PMID: 19171261
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses.
Beuvier E, Duboz G.
Beuvier E, et al. Among authors: duboz g.
Microbiol Spectr. 2013 Oct;1(1). doi: 10.1128/microbiolspec.CM-0006-2012.
Microbiol Spectr. 2013.
PMID: 26184814
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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
Charlet M, Duboz G, Faurie F, Le Quéré JL, Berthier F.
Charlet M, et al. Among authors: duboz g.
Int J Food Microbiol. 2009 Apr 30;131(1):10-9. doi: 10.1016/j.ijfoodmicro.2008.08.022. Epub 2008 Sep 10.
Int J Food Microbiol. 2009.
PMID: 18842314
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Food processing increases casein resistance to simulated infant digestion.
Dupont D, Mandalari G, Mollé D, Jardin J, Rolet-Répécaud O, Duboz G, Léonil J, Mills CE, Mackie AR.
Dupont D, et al. Among authors: duboz g.
Mol Nutr Food Res. 2010 Nov;54(11):1677-89. doi: 10.1002/mnfr.200900582.
Mol Nutr Food Res. 2010.
PMID: 20521278
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