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	1.	Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano. [electronic resource] by Lazzi, Camilla Povolo, Milena Locci, Francesco Bernini, Valentina Neviani, Erasmo Gatti, Monica Producer: 20170321 In: International journal of food microbiology vol. 233 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Cholesterol removal capability of lactic acid bacteria and related cell membrane fatty acid modifications. [electronic resource] by Remagni, Maria Chiara Paladino, Maria Locci, Francesco Romeo, Flora V Zago, Miriam Povolo, Milena Contarini, Giovanna Carminati, Domenico Producer: 20140407 In: Folia microbiologica vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The impact of sodium chloride reduction on Grana-type cheese production and quality. [electronic resource] by Tidona, Flavio Bernardi, Marco Francolino, Salvatore Ghiglietti, Roberta Hogenboom, Johannes A Locci, Francesco Zambrini, Vittorio Carminati, Domenico Giraffa, Giorgio Producer: 20200616 In: The Journal of dairy research vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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