Effects of Protective Lacticaseibacillus casei VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening

ABSTRACT:

SUBMITTER: Bonazza F 

PROVIDER: S-EPMC12294488 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature