Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese
oleh: Débora A. F. V. A. Bezerra, Karoline M. S. Souza, Danielle C. Sales, Emmanuella O. M. Araújo, Stela A. Urbano, Claudio Cipolat-Gotet, Katya Anaya, Cláudio V. D. M. Ribeiro, Ana Lúcia F. Porto, Adriano H. N. Rangel
| Format: | Article |
|---|---|
| Diterbitkan: | Public Library of Science (PLoS) 2024-01-01 |
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