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Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strain
Lipolyse d'un fromage à pâte pressée fabriqué avec une souche de Lactococcus lactis productrice de lacticine 481 et une souche de Lactobacillus helveticus

Marta Ávila, Javier Calzada, Sonia Garde and Manuel Nuñez

Lait, 87 6 (2007) 575-585

Published online: 04 January 2008

DOI: https://doi.org/10.1051/lait:2007035

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