Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
Marcia Leyva Salas(Université de Bretagne Occidentale), Anne Thierry(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Emmanuel Coton(Université de Bretagne Occidentale), Florence Valence(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Jérôme Mounier(Université de Bretagne Occidentale), Marie-Bernadette Maillard(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement)
Cited by 55
Related Papers
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211
Microbial interactions in cheese: implications for cheese quality and safety
|Current Opinion in Biotechnology|2009|203