Amino acid catabolism in cheese-related bacteria: Selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology
- Á C. Curtin
- , M. De Angelis
- , M. Cipriani
- , M. R. Corbo
- , P. L.H. McSweeney
- , M. Gobbetti
- University of Perugia
- Facoltà di Agraria di Foggia
- University of Bari
Research output: Contribution to journal › Article › peer-review