Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese
Moreira, Gisela M.M., Costa, Renata G.B., Teodoro, Vanessa A.M., Paula, Junio C.J., Sobral, Denise, Fernandes, Christian, Gloria, Maria Beatriz A.Volume:
98
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.09.026
Date:
December, 2018
File:
PDF, 1.04 MB
english, 2018