Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO cheese production: penicillin G as a case study.
- DOI
- 10.1016/j.fm.2025.104861
- Published
- 2026 Jan
- Container
- Food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2025.104861,
title = {Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO cheese production: penicillin G as a case study.},
author = {Cristofolini M and Ronsivalle MA and Manicardi D and Pizzamiglio V and Musi V and Bortolazzo E and Solieri L},
year = {2026},
journal = {Food microbiology},
doi = {10.1016/j.fm.2025.104861},
url = {https://doi.org/10.1016/j.fm.2025.104861}
}RIS
TY - JOUR TI - Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO cheese production: penicillin G as a case study. AU - Cristofolini M AU - Ronsivalle MA AU - Manicardi D AU - Pizzamiglio V AU - Musi V AU - Bortolazzo E AU - Solieri L PY - 2026 JO - Food microbiology DO - 10.1016/j.fm.2025.104861 UR - https://doi.org/10.1016/j.fm.2025.104861 ER -
APA
M, C., MA, R., D, M., V, P., V, M., E, B., & L, S. (2026). Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO cheese production: penicillin G as a case study.. Food microbiology. https://doi.org/10.1016/j.fm.2025.104861
Source records
- pubmed · retrieved 2026-09-27T12:23:05.131Z