Antibacterial and antifungal activity of water-soluble extracts from Mozzarella, Gouda, Swiss, and Cheddar commercial cheeses produced in Canada
Crossref DOI link: https://doi.org/10.1007/s13594-014-0170-9
Published Online: 2014-05-16
Published Print: 2014-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Théolier, Jérémie
Hammami, Riadh
Fliss, Ismail
Jean, Julie
Text and Data Mining valid from 2014-05-16