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1 Ergebnisse
1
Little Impact of NaCl Reduction in Swiss-Type Cheese:
Gagnaire, Valérie
;
Lecomte, Xavier
;
Richoux, Romain
...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.888179. , 2022
Link:
https://hal.inrae.fr/hal-03699130
RT Journal T1 <Title>Little Impact of NaCl Reduction in Swiss-Type Cheese</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftinstagro:oai:HAL:hal-03699130v1&Exemplar=1&LAN=DE A1 Gagnaire, Valérie A1 Lecomte, Xavier A1 Richoux, Romain A1 Genay, Magali A1 Jardin, Julien A1 Briard-Bion, Valérie A1 Kerjean, Jean-René A1 Thierry, Anne PB HAL CCSD; Frontiers Media S.A. YR 2022 K1 Emmental cheese K1 salt K1 proteolysis K1 lactic acid bacteria K1 Lactobacillus helveticus K1 cell-envelope proteinase K1 casein K1 hard cheese K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition K1 [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology JF info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.888179 LK http://dx.doi.org/https://hal.inrae.fr/hal-03699130 DO https://hal.inrae.fr/hal-03699130 SF ELIB - SuUB Bremen
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