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Pierre Taberlet

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Deciphering Microbial Communities of Three Savoyard Raw Milk Cheeses Along Ripening and Regarding the Cheese Process

Number of pages: 22 Posted: 27 Dec 2023 Last Revised: 28 May 2024
Bruno Mathieu, Pierre Taberlet, Cécile Charles, Nadège Bel, Agnès Hauwuy, Aurélie Bonin, Frédéric Boyer, Cresciense Lecaude, Nicolas Orieux, Sarah Chuzeville, Alicia Bertry, Eric Coissac, Nelly Colom-Boeckler, Manon Recour, Joël Vindret, Céline Pignol, Stéphane Romand and Caroline Petite
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PDO cheesesraw milkdiversitytechnologyripeningmetabarcoding