Moatsou, Golfo
Agricultural University of Athens
2 papers on CoChatORCID 0000-0001-5803-0809
Most cited papers
- Verified
Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine
Giannoglou, M., Karra, Z., Platakou, E., Katsaros, G., Moatsou, G., & Taoukis, P. (2016) · Innovative Food Science & Emerging Technologies
Microbial Inactivation MethodsProbiotics and Fermented Foods
Cited by 28
- Verified
Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum
KAMINARIES, S., SCORDOBEKI, A., ZOIDOU, E., & MOATSOU, G. (2019) · Journal of the Hellenic Veterinary Medical Society
Probiotics and Fermented FoodsAdvanced Scientific Research Methods
Cited by 3
Go further with a free account
Verify every reference, keep papers in a library, and ask questions across them.
Sign up - it is free