Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking—A review邀约综述：微生物来源的凝乳酶及其在奶酪制作中的作用——综述Journal of Dairy ScienceIF4.42025-08-140PREAI
Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheesesJOURNAL OF DAIRY SCIENCEIF4.42023-12-017OAAI
Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum levelINTERNATIONAL DAIRY JOURNALIF3.42021-12-014OAAI
Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different TemperaturesMICROORGANISMSIF4.22021-04-2710OAAI
Calcium partitioning during microfiltration of milk and its influence on rennet coagulation timeJOURNAL OF DAIRY SCIENCEIF4.42018-12-0110OAAI
Modeling the growth of Listeria monocytogenes in mold-ripened cheesesJOURNAL OF DAIRY SCIENCEIF4.42013-06-0126OAAI
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项
研究方向