Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
- Abarquero, D.
- Duque, C.
- Bodelón, R.
- López, I.
- Muñoz, J.
- María Fresno, J.
- Eugenia Tornadijo, M.
Journal:
Food Research International
ISSN: 1873-7145, 0963-9969
Year of publication: 2024
Volume: 186
Type: Article
DOI:
10.1016/J.FOODRES.2024.114306
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HANDLE:
https://hdl.handle.net/10612/19917
BULERIA. Repositorio Institucional de la Universidad de León:
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Handle