"Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening"
written by Anatole A. Klyosov, Igor L. Rozhanskii,
published by Journal of Biosciences and Medicines, Vol.2 No.3, 2014
has been cited by the following article(s)：
Technological challenges in the production of a probiotic pasta filata soft cheese
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods
Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli