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Publications by A. César Silva-Ferreira

Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

Developments in Food Science

English

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Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese

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Studies on the Aroma Production of Spore-Forming Lactic Acid Bacteria

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Antithrombotic Effects of Different Strains of Lactic Acid Bacteria

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Lactic Acid Bacteria Flora of Konya Kuflu Cheese: A Traditional Cheese From Konya Province in Turkey

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