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1 Ergebnisse
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Ripening Changes of the Chemical Composition, Proteolysis, ..:
Mariam Sardiñas-Valdés
;
Hugo Sergio García-Galindo
;
Alfonso Juventino Chay-Canul
...
https://www.mdpi.com/2304-8158/10/7/1579. , 2021
Link:
https://doi.org/10.3390/foods10071579
RT Journal T1
Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5f3c89e02ea84838a728d61ddc161377&Exemplar=1&LAN=DE A1 Mariam Sardiñas-Valdés A1 Hugo Sergio García-Galindo A1 Alfonso Juventino Chay-Canul A1 José Rodolfo Velázquez-Martínez A1 Josafat Alberto Hernández-Becerra A1 Angélica Alejandra Ochoa-Flores PB MDPI AG YR 2021 K1 manchego cheese K1 Pelibuey ewes K1 curcumin K1 ripening K1 proteolysis K1 lipolysis K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/7/1579 LK http://dx.doi.org/https://doi.org/10.3390/foods10071579 DO https://doi.org/10.3390/foods10071579 SF ELIB - SuUB Bremen
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