Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

  1. Abarquero, D.
  2. Duque, C.
  3. Bodelón, R.
  4. López, I.
  5. Muñoz, J.
  6. María Fresno, J.
  7. 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 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10612/19917
BULERIA. Repositorio Institucional de la Universidad de León: lock_openOpen access Handle

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