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  1. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    Article • International Journal of Food Science & Technology, May 2017, Wiley

    Aleksandra Ołdak

  2. Comparison of Antibacterial Activity ofLactobacillus plantarumStrains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese

    Article • BioMed Research International, January 2017, Hindawi Publishing Corporation

    Aleksandra Ołdak