Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach.
- DOI
- 10.1016/j.foodres.2026.119814
- Published
- 2026-06-22
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119814,
title = {Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach.},
author = {Becchi PP and Chessa L and Bellassi P and Paba A and Caredda M and Pes M and Piga C and Mussio C and Rocchetti G and Fappani G and Morelli L and Comunian R and Fontana A and Lucini L.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.119814},
url = {https://doi.org/10.1016/j.foodres.2026.119814}
}RIS
TY - JOUR TI - Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach. AU - Becchi PP AU - Chessa L AU - Bellassi P AU - Paba A AU - Caredda M AU - Pes M AU - Piga C AU - Mussio C AU - Rocchetti G AU - Fappani G AU - Morelli L AU - Comunian R AU - Fontana A AU - Lucini L. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.119814 UR - https://doi.org/10.1016/j.foodres.2026.119814 ER -
APA
PP, B., L, C., P, B., A, P., M, C., M, P., C, P., C, M., G, R., G, F., L, M., R, C., A, F., & L., L. (2026). Unravelling the effect of autochthonous scotta-derived vs. commercial starter cultures in pilot-scale hard sheep milk cheese production: A multi-omics and sensory combined approach.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.119814
Source records
- europe-pmc · retrieved 2026-09-27T08:21:16.213Z