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Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

Federica Biolcati1,2, Ilario Ferrocino2, Maria Teresa Bottero1

  • 1Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy.

Foods (Basel, Switzerland)
|August 27, 2021
PubMed

Keywords:
goat’s milk cheesehigh throughput sequencingmycobiotarobiola di roccaverano

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