Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage Parameters.

Campos MEC, Campos BBC, Costa IM, Correia VTDV, Barbosa CD, Gomes JEG, Mateus LBO, Golo ACNC, Costa TJN, Moraes BLF, da Silva WA, Pires CV, Rossi GAM, Dias CB, Souza BMS

Open source

DOI: 10.3390/foods15173159
Published: 2026 Sep 7
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173159,
  title = {Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage Parameters.},
  author = {Campos MEC and Campos BBC and Costa IM and Correia VTDV and Barbosa CD and Gomes JEG and Mateus LBO and Golo ACNC and Costa TJN and Moraes BLF and da Silva WA and Pires CV and Rossi GAM and Dias CB and Souza BMS},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15173159},
  url = {https://doi.org/10.3390/foods15173159}
}

RIS

TY  - JOUR
TI  - Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage Parameters.
AU  - Campos MEC
AU  - Campos BBC
AU  - Costa IM
AU  - Correia VTDV
AU  - Barbosa CD
AU  - Gomes JEG
AU  - Mateus LBO
AU  - Golo ACNC
AU  - Costa TJN
AU  - Moraes BLF
AU  - da Silva WA
AU  - Pires CV
AU  - Rossi GAM
AU  - Dias CB
AU  - Souza BMS
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15173159
UR  - https://doi.org/10.3390/foods15173159
ER  -

APA

MEC, C., BBC, C., IM, C., VTDV, C., CD, B., JEG, G., LBO, M., ACNC, G., TJN, C., BLF, M., WA, D. S., CV, P., GAM, R., CB, D., & BMS, S. (2026). Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage Parameters.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173159

Source records

pubmed · retrieved 2026-09-26T05:29:49.487Z