TY  - JOUR
AU  - Arias, Ramón
AU  - Alba Rubio, Claudio
AU  - Calzada, Javier
AU  - Jiménez, Lorena
AU  - Fernández, Leónides
AU  - Ávila, Marta
AU  - Román, Mario
AU  - Román, Juan
AU  - Rodríguez Gómez, Juan Miguel
AU  - Garde, Sonia
PY  - 2024
DO  - 10.3390/foods13142296
UR  - https://hdl.handle.net/20.500.14352/107720
T2  - Foods
AB  - Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Traditional cheese
KW  - Ligilactobacillus salivarius
KW  - Adjunct culture
KW  - Sensory properties
TI  - Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking
TY  - journal article
VL  - 13(14)
ER  -