Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA SequencingJosé Martín Ruvalcaba-Gómez, Ramón Ignacio Arteaga-Garibay, David A. López-de la Mora et al.|Microorganisms|2020Cited by 17
Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera CheeseJosé Martín Ruvalcaba-Gómez, R. Delgado‐Macuil, Luis Miguel Anaya‐Esparza et al.|Fermentation|2022Cited by 15