Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
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DOI: 10.3389/fmicb.2021.819684
Abstract: Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause… read more here.
Keywords: dairy products; dairy; spoilage; lactic acid ... See more keywords