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This article has been cited by the following article(s):
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Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-3
Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese
Extraction of RNA from Cheese without Prior Separation of Microbial Cells
Christophe Monnet, Vincent Ulvé, Anne-Sophie Sarthou and Françoise Irlinger Applied and Environmental Microbiology 74(18) 5724 (2008) https://doi.org/10.1128/AEM.00716-08
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline Guéguen Canadian Journal of Microbiology 54(3) 218 (2008) https://doi.org/10.1139/W07-137
Easy DNA extraction method and optimisation of PCR-Temporal Temperature Gel Electrophoresis to identify the predominant high and low GC-content bacteria from dairy products