A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
采用多组学方法评估用于生产意大利乳清干酪的乳清质量
期刊:Frontiers in Microbiology
影响因子:4
doi:10.3389/fmicb.2016.01272
Eleonora Sattin, Nadia A Andreani, Lisa Carraro, Rosaria Lucchini, Luca Fasolato, Andrea Telatin, Stefania Balzan, Enrico Novelli, Barbara Simionati, Barbara Cardazzo
