Food Science
Culture-dependent
100%
Debaryomyces hansenii
50%
Hard Cheese
50%
Yeast Count
50%
Cheese Surface
50%
Dry Matter Content
50%
Organoleptic Property
50%
Microbial Spoilage
50%
Table Salt
50%
Flavor Development
50%
Microfiltration
50%
Bacterial Count
50%
Lactococcus Lactis
50%
Cheese Ripening
50%
Brining
50%
Cheese Quality
50%
Amplicon Sequencing
50%
Amino Acid
50%
Keyphrases
Microbiota
100%
Brine
100%
Dairy
100%
Cheese
44%
Sodium Chloride
44%
Danbo
22%
Halotolerant
22%
Handling Process
22%
High Count Rate
22%
Culture-dependent
11%
Microbial Spoilage
11%
Organoleptic Properties
11%
Cheese Surface
11%
Dry Matter Content
11%
Staphylococcus Equorum
11%
Semi-hard Cheese
11%
Amplicon Sequencing
11%
Structural Properties
11%
Microorganisms
11%
Microfiltration
11%
Eukaryotes
11%
Lactococcus Lactis
11%
Free Amino Acids
11%
Staphylococcus Hominis
11%
Culture-independent Methods
11%
Cheese Ripening
11%
ITS2 Region
11%
Gene-rich Regions
11%
Microbial Culture
11%
Cheese Quality
11%
Bacteria Count
11%
Psychrobacter
11%
Sea Salt
11%
Lactate
11%
Debaryomyces Hansenii
11%
Yeast Count
11%
Flavor Development
11%
D-amino Acids
11%
High-throughput Sequencing
11%
16S rRNA Gene
11%
Japonicus
11%