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.

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DOI: 10.1016/J.FOODRES.2024.114306 GOOGLE SCHOLAR lock_openOpen access editor

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