Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches—A Scoping Review
- DOI
- 10.3390/microorganisms14091936
- Published
- 2026-09-02
- Container
- Microorganisms
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/microorganisms14091936,
title = {Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches—A Scoping Review},
author = {Miguel Anchundia and Stalin Santacruz},
year = {2026},
journal = {Microorganisms},
doi = {10.3390/microorganisms14091936},
url = {https://doi.org/10.3390/microorganisms14091936}
}RIS
TY - JOUR TI - Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches—A Scoping Review AU - Miguel Anchundia AU - Stalin Santacruz PY - 2026 JO - Microorganisms DO - 10.3390/microorganisms14091936 UR - https://doi.org/10.3390/microorganisms14091936 ER -
APA
Anchundia, M., & Santacruz, S. (2026). Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches—A Scoping Review. Microorganisms. https://doi.org/10.3390/microorganisms14091936
Source records
- crossref · retrieved 2026-11-08T06:08:43.652Z