1. Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration. (June 2022) Authors: Daghio, Matteo; Pini, Francesco; Espinoza-Tofalos, Anna; Conte, Giuseppe; Mari, Eleonora; Giannerini, Fabiola; Giovannetti, Luciana; Buccioni, Arianna; Franzetti, Andrea; Granchi, Lisa; Mele, Marcello; Rampazzo, Giulia; Gazzotti, Teresa; Zironi, Elisa; Viti, Carlo Journal: Food microbiology Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗