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.
Zeitschrift:
Food Research International

ISSN: 1873-7145,  0963-9969

Datum der Publikation: 2024

Ausgabe: 186

Art: Artikel

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

Ziele für nachhaltige Entwicklung

Datenquelle: Scopus