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    Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains

    Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains by Marianna Roselli, Federica Colafranceschi, Valentina Cipriani, Alessandra Valle, Paola Zinno, Barbara Guantario, Emily Schifano, Daniela Uccelletti, Chiara Devirgiliis

    Published 2025-06-01
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