Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

Journal of Applied Microbiology, EarlyView.

Source: Journal of Applied Microbiology - May 4, 2018 Category: Microbiology Authors: V. Biscola , Y. Choiset , H. Rabesona , J. ‐M. Chobert , T. Haertlé , B.D.G.M. Franco Source Type: research