Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses
- DOI
- 10.3390/foods15183322
- Published
- 09
- Container
- Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183322,
title = {Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses},
author = {Susana Serrano and Joana Monteiro Marques and Cinthia Alves-Barroco and Susana Morais and Catarina Araújo and Jéssica Elias and Maria Teresa Barreto-Crespo and Teresa Semedo-Lemsaddek},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183322},
url = {https://doi.org/10.3390/foods15183322}
}RIS
TY - JOUR TI - Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses AU - Susana Serrano AU - Joana Monteiro Marques AU - Cinthia Alves-Barroco AU - Susana Morais AU - Catarina Araújo AU - Jéssica Elias AU - Maria Teresa Barreto-Crespo AU - Teresa Semedo-Lemsaddek PY - 2026 JO - Foods DO - 10.3390/foods15183322 UR - https://doi.org/10.3390/foods15183322 ER -
APA
Serrano, S., Marques, J. M., Alves-Barroco, C., Morais, S., Araújo, C., Elias, J., Barreto-Crespo, M. T., & Semedo-Lemsaddek, T. (2026). Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses. Foods. https://doi.org/10.3390/foods15183322
Source records
- doaj · retrieved 2026-09-26T14:13:49.425Z