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A novel approach based on enzymatic hydrolysis for the valo..:
Tedeschi, Tullia
;
Prandi, Barbara
;
Lolli, Veronica
...
International Dairy Journal. 134 (2022) - p. 105454 , 2022
Link:
https://doi.org/10.1016/j.idairyj.2022.105454
RT Journal T1
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.idairyj.2022.105454&Exemplar=1&LAN=DE A1 Tedeschi, Tullia A1 Prandi, Barbara A1 Lolli, Veronica A1 Gasparini, Alessandra A1 Leni, Giulia A1 Loffi, Cecilia A1 Nocetti, Marco A1 Pizzamiglio, Valentina A1 Caligiani, Augusta PB Elsevier BV YR 2022 SN 0958-6946 JF International Dairy Journal VO 134 SP 105454 LK http://dx.doi.org/https://doi.org/10.1016/j.idairyj.2022.105454 DO https://doi.org/10.1016/j.idairyj.2022.105454 SF ELIB - SuUB Bremen
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