Isolation, characterization and selection of autochthonous lactic acid bacteria from goat milk and fresh artisanal-goat cheese [Aislamiento, caracterización y selección de bacterias lácticas autóctonas de leche y queso fresco artesanal de cabra]

Abstract

https://www.scopus.com/inward/record.uri?eid=2-s2.0-84999652022&doi=10.4067%2fS0718-07642016000600012&partnerID=40&md5=d48bf6acc826c8e809cc99780fd5783a