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A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas.
Bozoudi D, Kotzamanidis C, Hatzikamari M, Tzanetakis N, Menexes G, Litopoulou-Tzanetaki E. Bozoudi D, et al. Among authors: tzanetakis n. Int J Food Microbiol. 2015 May 4;200:87-96. doi: 10.1016/j.ijfoodmicro.2015.02.008. Epub 2015 Feb 11. Int J Food Microbiol. 2015. PMID: 25702882
The Microfloras of Traditional Greek Cheeses.
Litopoulou-Tzanetaki E, Tzanetakis N. Litopoulou-Tzanetaki E, et al. Among authors: tzanetakis n. Microbiol Spectr. 2014 Feb;2(1):CM-0009-2012. doi: 10.1128/microbiolspec.CM-0009-2012. Microbiol Spectr. 2014. PMID: 26082126 Free article. Review.
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