Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

  1. Ávila, M.
  2. Gómez-Torres, N.
  3. Delgado, D.
  4. Gaya, P.
  5. Garde, S.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Ano de publicación: 2017

Volume: 100

Páxinas: 595-602

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2017.07.043 GOOGLE SCHOLAR
Fonte de datos: Scopus