Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process.
Lecaudé C, Orieux N, Chuzeville S, Bertry A, Coissac E, Boyer F, Bonin A, Colomb-Boeckler N, Mathieu B, Recour M, Vindret J, Pignol C, Romand S, Petite C, Taberlet P, Charles C, Bel N, Hauwuy A.
Lecaudé C, et al. Among authors: mathieu b.
Int J Food Microbiol. 2024 Apr 27;418:110712. doi: 10.1016/j.ijfoodmicro.2024.110712. Online ahead of print.
Int J Food Microbiol. 2024.
PMID: 38723541