Lactic acid bacteria profile based on rRNA 16S and its relationship with the sensory quality of award-winning and non-award-winning artisanal cheeses from southern Brazil

Food Bioscience 2026

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Authors: D.D.R.A Arbello, A.G. Felice, S.d.C Soares, F.M.D Nora, F.L. Zen, N. S. P. S Richards
DOI: 10.1016/j.fbio.2026.109053
Cited by: 1
References: 121

Fields of Study & Subjects

Probiotics and Fermented Foods Agricultural and Food Sciences Fermentation and Sensory Analysis

Publication details

Journal / source
Food Bioscience
Publisher
Elsevier BV
Volume
80
Pages
109053–109053
Publication date
9 May 2026
Language
EN