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.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2024

Volum: 186

Tipus: Article

DOI: 10.1016/J.FOODRES.2024.114306 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible