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1 Ergebnisse
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Ripening Changes of the Chemical Composition, Proteolysis, ..:
Sardiñas-Valdés, Mariam
;
García-Galindo, Hugo Sergio
;
Chay-Canul, Alfonso Juventino
...
Foods. 10 (2021) 7 - p. 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=cr-10.3390_foods10071579&Exemplar=1&LAN=DE A1 Sardiñas-Valdés, Mariam A1 García-Galindo, Hugo Sergio A1 Chay-Canul, Alfonso Juventino A1 Velázquez-Martínez, José Rodolfo A1 Hernández-Becerra, Josafat Alberto A1 Ochoa-Flores, Angélica Alejandra PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 7 SP 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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