INDIO, V.; GONZALES-BARRON, U.; OLIVERI, C.; LUCCHI, A.; VALERO, A.; ACHEMCHEM, F.; MANFREDA, G.; SAVINI, F.; SERRAINO, A.; DE CESARE, A. Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area. Italian Journal of Food Safety, [S. l.], v. 13, n. 4, 2024. DOI: 10.4081/ijfs.2024.12818. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/12818. Acesso em: 19 dec. 2024.