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Publications by Margherita Addis
Incorporation of Probiotic Bacteria (Lactobacillus Acidophilus and Bifidobacterium Ssp.) in Argentinean Ovine Cheese
Dairy Science and Technology
Biochemistry
Food Science
Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method
Related publications
Probiotic Coating for Ripened Cheeses With Lactobacillus Acidophilus and Lactobacillus Helveticus Inclusion
Journal of Agricultural Studies
Comparative Studies on Potential Probiotic Characteristics of Lactobacillus Acidophilus Strains
EurAsian Journal of BioSciences
Genetics
Molecular Biology
Environmental Science
Biochemistry
Biological Sciences
Agricultural
Effect of Probiotic Containing Lactobacillus, Bifidobacterium and Streptococcus Thermophilus in Critically Ill Patients
Critical Care
Critical Care
Intensive Care Medicine
Producing Probiotic Cheese From Sheep Milk by Using Probiotic Bacteria
Mesopotamia Journal of Agriculture
Properties of Streptococcus Thermophilus Fermented Milk Containing Variable Concentrations of Bifidobacterium Longum and Lactobacillus Acidophilus
Brazilian Journal of Microbiology
Microbiology
Functional Characterization of C-Di-GMP Signaling-Related Genes in the Probiotic Lactobacillus Acidophilus
Frontiers in Microbiology
Microbiology
Growth of Probiotic Bacteria (Bifidobacterium Bifidum and Lactobacillus Plantarum) in Medium Mixed Taro Rope (Colocasia Esculenta L. Schott Var Boring) and Soybean Powder
Natural B
The Characteristics of Lactobacillus Acidophilus and Lactobacillus Bulgaricus
Journal of General Microbiology
O-041 Intestinal Microbiota Diversity in Premature Neonates After Supplementation With Probiotic Lactobacillus and Bifidobacterium
Archives of Disease in Childhood
Child Health
Pediatrics
Perinatology
