Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese.

Álvarez M, Andrade MJ, Gómez F, Rodríguez A

DOI: 10.3390/foods15142476
Published: 2026 Jul 13
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15142476,
  title = {Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese.},
  author = {Álvarez M and Andrade MJ and Gómez F and Rodríguez A},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15142476},
  url = {https://doi.org/10.3390/foods15142476}
}

RIS

TY  - JOUR
TI  - Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese.
AU  - Álvarez M
AU  - Andrade MJ
AU  - Gómez F
AU  - Rodríguez A
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15142476
UR  - https://doi.org/10.3390/foods15142476
ER  -

APA

M, Á., MJ, A., F, G., & A, R. (2026). Identification and Characterisation of Lactic Acid Bacteria from "Torta del Casar", a Semi-Soft Artisanal Cheese.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142476

Source records

pubmed · retrieved 2026-09-26T01:27:04.721Z