Effect of cheese-making and ripening processes on the anti-Clostridium activity of Lactococcus strains
Stefano Morandi(Institute of Sciences of Food Production), Milena Brasca(Institute of Sciences of Food Production), Rosa Anna Siciliano(Institute of Food Science), Ivano De Noni(University of Milan), Tiziana Silvetti(Institute of Sciences of Food Production), Maria Fiorella Mazzeo(Institute of Food Science), Milda Stuknytė(University of Milan), Francesca Bonazza(Institute of Sciences of Food Production)
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