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Technological properties of lactic acid bacteria isolated from traditional Colombian cheese: Double cream cheese

Mónica M. Durango-Zuleta; Beatriz E. Valdés-Duque; José G. Martínez; José U. Sepúlveda-Valencia; Claudia X. Moreno-Herrera
Food Bioscience · Vol. 74 · pp. 108019 · 2025
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume74
Pages108019
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2025.108019
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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