Role, mechanisms and control of lactic acid bacteria lysis in cheese

By S. Lortal, M. Chapot-Chartier. 2005

154 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/6ecbd7d2474e7d126207c0c4aa00ea04a030e1d9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. S. Sardari
2. Saeed Soltani
3. K. Keymanesh

Citations in the corpus

• Application of antimicrobial peptides in agriculture and food industry (2009, background): “Therefore, to obtain better flavor in shorter time, the rate of starter cell lysis must be increased ( Lortal and Chapot-Chartier 2005 ).”