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Teresa Zotta, Annamaria Ricciardi, Nicola Condelli & Eugenio Parente. (2022) Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture. Critical Reviews in Food Science and Nutrition 62:14, pages 3898-3912.
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Nan Jiang, Rina Wu, Chen Wu, Ruhong Wang, Junrui Wu & Haisu Shi. (2022) Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality. Food Reviews International 0:0, pages 1-13.
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Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen & Baohua Kong. (2022) Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Critical Reviews in Food Science and Nutrition 62:10, pages 2741-2755.
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