Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability
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DOI: 10.3390/app11167446
Abstract: In this study, lemon extract and chitosan were used as antimicrobial agents during Giuncata cheese production in order to assess whether the natural compounds would improve the cheese’s microbial quality. In particular, the viable cell… read more here.
Keywords: giuncata cheese; chitosan lemon; cheese production; lemon extract ... See more keywords