Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration.
Daghio M, Pini F, Espinoza-Tofalos A, Conte G, Mari E, Giannerini F, Giovannetti L, Buccioni A, Franzetti A, Granchi L, Mele M, Rampazzo G, Gazzotti T, Zironi E, Viti C.
Daghio M, et al. Among authors: pini f.
Food Microbiol. 2022 Jun;104:104006. doi: 10.1016/j.fm.2022.104006. Epub 2022 Feb 21.
Food Microbiol. 2022.
PMID: 35287824