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Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk.
- Published in:
- Dairy, 2023, v. 4, n. 1, p. 222, doi. 10.3390/dairy4010016
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- Article
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk.
- Published in:
- International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 630, doi. 10.1111/1471-0307.12862
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- Article
Biogenic amines in Zamorano cheese: factors involved in their accumulation.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 295, doi. 10.1002/jsfa.7093
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- Article
Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion.
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- Electrophoresis, 2014, v. 35, n. 11, p. 1627, doi. 10.1002/elps.201300510
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- Article