1. Drivers that establish and assembly the lactic acid bacteria biota in cheeses. (August 2018) Authors: Gobbetti, Marco; Di Cagno, Raffaella; Calasso, Maria; Neviani, Erasmo; Fox, Patrick F.; De Angelis, Maria Journal: Trends in food science & technology Issue: Volume 78(2018) Page Start: 244 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening. Issue 2 (October 2015) Authors: Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Mancini, Leonardo; Fox, Patrick F. Journal: Trends in food science & technology Issue: Volume 45:Issue 2(2015) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗